Breaded pork cutlets get crunch and jolts of flavor from quick-pickled onions and a side of mustardy, hearty winter greens.
A quick brine of onion or shallot rings takes away their natural bite and makes them the perfect topper for burgers, breaded cutlets and fish.
In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes. First up is her take on the admittedly “kinda farty” p...
