"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> > Y'know, I've never tried making a parmesan dish with pork. Chicken,
>> > range veal, eggplant and zucchini, yes, but not pork.
>>
>> Works nicely, been doing pork parm for more years than I can remember,
>> just
>> don't pound it, slice it thin.
>
> I'd have to start with a roast to do that, but that's not hard to get.

It's much easier to thinly slice those things they call "boneless pork
chops", a 3/4' thk piece should easily yield four cutlets of equal
thickness... with experience one should be able to consistantly slice meat
thin enough to read through.

> Slicing partially frozen meat also makes it easier to slice thinly.

A good recipe for sliced hand.