One time on Usenet, Wayne Boatwright > said:
> On Wed 09 Nov 2005 09:28:34a, S'mee wrote in rec.food.cooking:

<snip>

> >> I have the same problem. :-( Instead, I buy thin chops, dip in
> >> buttermilk, then in breadcrumbs, and fry about 5 minutes on each side.
> >> Delicious, tender, and juicy.
> >
> > That sounds good! Do you season the bread crumbs at all, Wayne?
>
> I often use the Italian-seasoned breadcrumbs. I usually season the chops
> first, before breading. A little granulate garlic, salt, pepper, paprika,
> or whatever I feel like at the moment. With plain breadcrumbs, I usually
> add some dry herbs, the type varies. Also very good is the addition of
> Parmesan cheese to the breadcrumbs.

Thanks hon, I put this in my "must try" file... :-)


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~