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pork-schnitzel-with-le-gruyere-aop-reserve,-quail-eggs,-capers-and-anchovies

Pork schnitzel with Le Gruyère AOP Réserve, quail eggs, capers and anchovies

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Set up a breadcrumbing station, with a plate of flour seasoned with salt, a bowl of the beaten eggs, then a tray of breadcrumbs. Coat the flattened pork in the flour, then the eggs, then the breadcrumbs, ensuring they are completely covered

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