QQQQ wrote:
> I love breaded veal cutlets and also pork cutlets but I can never find a
> spice mix and method to get them to taste the way they do in a good
> restaurant.
> Whats the spice secret.
>
The question is unanswerable. The most likely difference between your
home made cutlets and restaurant cutlets is that you probably use a
great deal less salt than the restaurant does. Beyond that, the spices
and herbs are entirely up to you. -aem