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Join Date: Aug 2008
I'd probably cook it en papillote with asparagus, fingerling potatoes, and lemon slices and top with a dollop of pesto for a lazy spring meal.
But for what you have, I'd braise it in tomato sauce and serve over some pasta. Though, you might as well coat in bread crumbs and pan-fry then top with tomato sauce.
Last edited by Saria; 05-10-2011 at