j*ni p. wrote:
Hark! I heard say:

snip
Embarrassed to say it never
occurred to me that pork could be cutlets. I'll try that one day
with a boneless pork roast.

Hubby handles cutlets for us (there are a few things that he usually
cooks) and we can get pork ones at the stupidmarket once in a while.
He treats them like beef cutlets (dip in seasoned bread crumbs, fry
in olive oil). I think his are very good, but I'm interested in how
the rest of you make them.

Of course, that what we call a "cutlet" (aka cube steak) in my area,
may be totally different from what Nancy is talking about. If so,
I'll go away quietly... ;-)

Oh, it's not what she's talking about but I adore pork cutlets! Exactly as
you say; breaded and pan-fried. Now these are great with a cream or brown
gravy if you want to turn them into breakfast cutlets.

However, try simply brushing them with olive oil, sprinkling with seasoned
salt and baking them (seriously) at 425F about 10 minutes. That's it. Serve
with roasted potatoes and whatever veggie you like. You will be amazed at
how good pork cutlets come out with this simple treatment. I use small thin
'breakfast chops' for this same preparation.

Jill