Iberico Pork Cutlet

Sunday, 3rd March 2013

The cutlets were done as usual by quickly frying them in a hot pan and then finishing them for 10 minutes in the oven, with a few minutes to rest afterwards.
Pasta with a sauce of italian bacon, onions, garlic, white wine, diced tomato and cream, added to the pan in that order.
Superb and went down very well with a bottle of Vintage 2002 Bollinger!