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Parmesan crust coats pork paillards

You’ve seen a recipe like this before: three-part coating process, thin piece of meat, quick cooking in a pan. The addition of sage and hint of cheese in the mix give it a seasonal edge.

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  • Headline: Parmesan crust coats pork paillards
  • Publication: Food, Pages 32 on 11/28/2012
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