From: Chef Brad Farmerie, Public and Saxon + Parole, NYC and The Thomas, Napa, CA. Yield: 6 servings. Scaloppine: 36 oz. fresh pork leg, outside muscle, pounded thin 2 cups flour 2 lb. eggs ½ cup bread crumbs 3 Tbsp. butter as needed, kosher salt as needed, ground black pepper Salad: 2 bulbs fennel, shaved 2 apples, shaved 1 bunch cilantro, chopped as needed, edible flowers Verjuice Vinaigrette: 1 part verjuice 1 part lime juice 1 part olive oil For scaloppine: ...
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