To prepare the pomegranate scaloppine, start by cutting the pomegranates in half (1), squeeze and strain the juice (you'll need about 7/8 cup) (3), set aside. Take the cornstarch and place it on a ...

To prepare beer scaloppine, first pound the meat slices with a meat tenderizer to reduce their thickness (1). In a pan, melt the butter with the oil (2) and add the thyme sprigs (3). Flour the ...

Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half ...