S'mee wrote:
> 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... :-)

Sheesh... how yoose carry on you'd think none of ya ever hoid of Shake
N' Bake.

Sheldon UNbraised