Article: MARCO PIERRE WHITE COLUMN: PARMESAN AND SAGE CRUSTED PORK CUTLETS WITH BRAISED ENDIVE "A restaurant would normally serve a veal cutlet, but pork - which is less expensive - is an ideal substitute at home.".(Features)

Byline: Marco Pierre White

Serves 4

INGREDIENTS

FOR THE CRUST: 11 slices white bread,

crust removed; 12 sage leaves, finely

chopped; 40g Parmesan, finely

grated; 1 medium egg yolk; 200g butter;

Related newspaper, magazine, and journal articles:

Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!