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Ingredients
- 8 very thin boneless pork cutlets, about 1¼ pounds
- 3 tablespoons lard
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Method
- Pound the pork cutlets very thin, in the style of a veal cutlet prepared for scaloppine.
- In a frying pan heat 1 tablespoon of the lard and wilt the onion over very low heat for about 15 minutes.
- Meantime, grind lean pork and pork liver and add it to