"j*ni p." wrote:

> 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... ;-)

A cutlet to me is a very thin cut, almost a scaloppini, breaded and
fried. It was always veal growing up. Mom would buy small packs of veal
as she saw them, freeze them until she had enough to make a meal for the
7 of us. Good stuff. Never had "cube steak" except at school cafeteria
or diners for "Chicken Fried Steak" type meals.
Goomba