SWITZERLAND | Friday, 6 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients Note: While this recipe is based on one night of cooking in Switzerland in 2013, it has evolved since; mirrored by my own personal evolution in the last two years. Ingredients: -4 Veal Cutlets, pounded lightly and sliced into 1/2 inch strips ...
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Tags: 2015 Passport & Plate: SRI LANKA
