Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Made pork cutlets toniight.

Tried to replicate my Mom's but it didn't work. Not near as good but edible. Even did it the same way she told me too aways back.

I like that pork temple meat.

Did you fry it?

Don't expect full success the first time you try.

Floured it, dipped in beaten egg, then panko bread crumbs and fried in hot corn oil. Mind you they were good, just not as good as Mom's.

From my life's experience, no one can ever cook like your mother.

The only exception being if your mother was a bad cook.

Are you insulting my Mom? You better not be, but my Grandma was a better cook than my Mom.

Not at all.

As I said, no one can cook like, "Mom".

So did I!!

I pounded one out and then breaded as you described. Then simply browned very quick on the stove and finished under the oven broiler with mozzarella/parmesan cheese and a side of pasta with marinara gravy...errrr sauce!

It was great!!

That's the deal. People tend to overcook pork.

Yup! BOWHUNR Mike really changed my way of thinking on this. I'm still a little cautious with ground pork but everything else should not be overcooked or it's ruined.

BTW I agree with you on Justified and shooting Pappy. Dumb! I have a 15YO I'm dying to open. But I won't.

I have a bottle of 15 yr. Van Winkle Family Reserve Rye. Not for shootin'!

Any ground meat I didn't grind gets cooked through.

smart man!!

Made similar a couple of nights ago though mine have an Italian slant to them. The "breading" is made from bread crumbs, minced garlic, chopped parsley, either Parmasan/Romano/Asiago cheese, salt and pepper. Pounded to 3/8" or so, pan of a 50/50 olive oil and corn oil blend at about 1/8" made hot (spit in it for the right time) and 2 - 3 minutes a side.

I like your idea EdM. I will try that next time.