The concept of taking a bit of meat, bashing it as thin as you can, flouring it and quickly frying it off is bandied around all over Europe. Scaloppine, saltimbocca, schnitzel; cordon bleu, chicken Kiev and so on – I love this sort of thing. I admire places that celebrate such timeless simplicity; Al Brown’s veal schnitzel at The Fed in Auckland is such a thing of joy.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/99045982/Recipe-Sam-Mannerings-piccata-with-grilled-radicchio
from
https://oliviawhinham79.tumblr.com/post/168063691316
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