Cooking Light October 2015, Page 28
Updated August 26, 2015
Credit:
Greg Dupree; Styling: Claire Spollen
Since multiple recipes appear on page 28, select the one(s) you want to save, share or create a shopping list for, here.
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy Recipe
Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts. Sifted cake or rice flour would also work if you can't find Wondra.
1 of 2
Advertisement
Advertisement
Sautéed Lemony Brussels Sprouts
Sautéed Lemony Brussels Sprouts Recipe
Sautéing brussels sprouts with lemon rind gives this side dish a lemony flavor.