These breaded cutlets are usually made with veal, but I’ve found that it’s an excellent treatment for pork chops. As kids, my siblings and I loved this dish—what kids don’t love fried meat? And it makes for a tasty sandwich the next day (see page 184).
Cooks' Note
Don’t be afraid of pounding pork, chicken, or veal. It’s easy, and pounding meat can be a great way to vent frustration. Place a boneless and, for chicken, skinless piece of meat between two pieces of plastic wrap and, using a mallet, lightly pound until approximately 1⁄2 inch thick. Your butcher can do this for you if you don’t have the time. The advantage to pounding the meat thin is that the cooking process is quick and the meat doesn’t have time to dry out.
