Friday 20 September
We had some thin pork scaloppine
from the freezer, so decided to make them the way Marcella Hazan makes scaloppine di vitello al Marsala. Unfortunately, we followed her direction to
dust with flour, which may work with larger veal scaloppine, but not with these
little pork cutlets, which can't be overcooked or they'll turn to shoe
leather. Result: the coating was slimy
rather than crisp, though the sauce made up for it a bit.
On the side we had the last of the Spice
Goddess pole beans. Oh well, you can't hit a home run every time.
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