Use on fish, vegetables, sauteed boneless chicken
breast and pork or veal cutlets. Just sprinkle on
1/2 -1 tsp. per pound, dust with a bit of flour and
saute in a small amount of olive oil.
Originally Submitted
5/17/2015
0 Out of 5 from
0 reviews
You can add this Herbs & Spices - Shallot Pepper recipe to your own private DesktopCookbook.
