This dish brings back memories of last spring and my lovely sta in Florence.
Angelica, my hostess, would prepare this delicious dish a couple of times.
4 – 6 thinly cut cutlets of pork filet
salt, white and black pepper
1 medium-sized fennel
Cut the fennel into thin slices.
Season the cutlets lightly with salt and the peppers.
Melt the butter in a large pan. Cook the cutlets until golden brown.
Put the on a plate and cook the fennel in the pan for a couple of minutes. Place the cutlets on the fennel, turn down the heat and cover with a lid. Let simmer for ten minutes.
Enjoy with carrots, a salad of mixed greens and a nice Chianti.
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