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 03:13 PM.