On 3/24/2010 11:15 AM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> Just dreaming about it as I am remodeling my house frantically and
snip
> the summer farmers market. Mind if I ask how you make your sandwiches?
> I do see what you wrote above but am curious mostly about the flattening
> part and what you use for breading. Do you slice medallions from the
> tender and then flatten them? How thick do you make the cut? Panko for
> breading? Seasoned crumbs?
snip
You got it right, make me one while your at it! As far as thickness
you'll need to experiment with one or too, try starting out with a 1
inch thick medallion, flatten to 3/8 inch, use a small cast iron skillet
to flatten!

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)