We had been buying some rather expensive "pork loin cutlets" from Whole
Foods - $10 or $11 per pound, if memory serves, but they were delicious,
cooked up quickly - my wife bread and pan fried them.

They were out of them today so I asked the butcher what he might have
that we could prepare in more or less the same way. He suggested center
cut, boneless pork loin chops - he had them but they were kind of thick
so he cut them thinner for me. They were $7 per pound on sale and
they're regularly $9.

Please spare me the sermons on what things cost at Whole Foods - I'm
well aware. If we want to have that conversation, start a new thread
and call it, "Is Whole Foods Worth It?" and I'll be happy to join in.

Bottom line - the less expensive cut didn't cook up tender at all - nice
flavor but barely acceptable texture.

My comment to my wife was that the only difference was that someone had
pounded the "cutlets" to make them both thinner and more tender. She
wasn't sure.

Any enlightenment on exactly what is a cutlet and what we experienced
with these two cuts of meat would be appreciated. NB: I spent about 20
years of my life as a vegetarian (roughly 25 to 45) so I've got catching
up to do.

-S-

On Tue, 20 Nov 2012 21:14:40 -0500, "Steve Freides" >
wrote:

>We had been buying some rather expensive "pork loin cutlets" from Whole
>Foods - $10 or $11 per pound, if memory serves, but they were delicious,
>cooked up quickly - my wife bread and pan fried them.
>
>They were out of them today so I asked the butcher what he might have
>that we could prepare in more or less the same way. He suggested center
>cut, boneless pork loin chops - he had them but they were kind of thick
>so he cut them thinner for me. They were $7 per pound on sale and
>they're regularly $9.
>
>Please spare me the sermons on what things cost at Whole Foods - I'm
>well aware. If we want to have that conversation, start a new thread
>and call it, "Is Whole Foods Worth It?" and I'll be happy to join in.
>
>Bottom line - the less expensive cut didn't cook up tender at all - nice
>flavor but barely acceptable texture.
>
>My comment to my wife was that the only difference was that someone had
>pounded the "cutlets" to make them both thinner and more tender. She
>wasn't sure.
>
>Any enlightenment on exactly what is a cutlet and what we experienced
>with these two cuts of meat would be appreciated. NB: I spent about 20
>years of my life as a vegetarian (roughly 25 to 45) so I've got catching
>up to do.
>
>-S-
>


Cutlets usually come from the leg. Just as the ham is tender, so
would a cutlet cut from it be too.

Better costwise, is to buy a whole boneless loin from BJ's or Costco
and cut the thin slices yourself and pound if desired. Price is about
$2 a pound. I buy the whole loin and cut it to three roasts. If we
want chops or other boneless cuts, I slice it when needed. Your
choice, pay money for convenience or pay in time to save money.

On Nov 20, 8:14*pm, "Steve Freides" > wrote:
> We had been buying some rather expensive "pork loin cutlets" from Whole
> Foods - $10 or $11 per pound, if memory serves, but they were delicious,
> cooked up quickly - my wife bread and pan fried them.
>
> They were out of them today so I asked the butcher what he might have
> that we could prepare in more or less the same way. *He suggested center
> cut, boneless pork loin chops - he had them but they were kind of thick
> so he cut them thinner for me. *They were $7 per pound on sale and
> they're regularly $9.
>
> Please spare me the sermons on what things cost at Whole Foods - I'm
> well aware. *If we want to have that conversation, start a new thread
> and call it, "Is Whole Foods Worth It?" and I'll be happy to join in.
>
> Bottom line - the less expensive cut didn't cook up tender at all - nice
> flavor but barely acceptable texture.
>
> My comment to my wife was that the only difference was that someone had
> pounded the "cutlets" to make them both thinner and more tender. *She
> wasn't sure.
>
> Any enlightenment on exactly what is a cutlet and what we experienced
> with these two cuts of meat would be appreciated. *NB: I spent about 20
> years of my life as a vegetarian (roughly 25 to 45) so I've got catching
> up to do.
>
> -S-

All I can say is:

You must be really ****ing stupid.

Good luck, kiddo.

On Nov 20, 10:50*pm, Sqwertz > wrote:
> On Tue, 20 Nov 2012 21:14:40 -0500, Steve Freides wrote:
> > We had been buying some rather expensive "pork loin cutlets" from Whole
> > Foods - $10 or $11 per pound, if memory serves, but they were delicious,
> > cooked up quickly - my wife bread and pan fried them.
>
> > They were out of them today so I asked the butcher what he might have
> > that we could prepare in more or less the same way. *He suggested center
> > cut, boneless pork loin chops - he had them but they were kind of thick
> > so he cut them thinner for me. *They were $7 per pound on sale and
> > they're regularly $9.
>
> Why the hell are you paying.....
>
>
>
> > Please spare me the sermons on what things cost at Whole Foods
>
> <sigh> *Well, OK. <grumble>
>
> > Any enlightenment on exactly what is a cutlet and what we experienced
> > with these two cuts of meat would be appreciated. *NB: I spent about 20
> > years of my life as a vegetarian (roughly 25 to 45) so I've got catching
> > up to do.
>
> "Boneless pork loin chops" and "pork loin cutlets" are from the same
> section of animal. *But the cutlets are (usually) cut horizontal to
> the grain of the meat (or mostly horizontal) rather than perpendicular
> to the grain as in the [boneless] loin chop. *This effects how the
> meat cooks and will affect the texture as well.
>
> "Cutlet" is only officially defined for veal, but one would assume the
> same definition holds true for pork as well. *It's a not guaranteed,
> though.

LOL thank you!

"Steve Freides" wrote:
>
>We had been buying some rather expensive "pork loin cutlets" from Whole
>Foods - $10 or $11 per pound, if memory serves, but they were delicious,
>cooked up quickly - my wife bread and pan fried them.
>
>They were out of them today so I asked the butcher what he might have
>that we could prepare in more or less the same way. He suggested center
>cut, boneless pork loin chops - he had them but they were kind of thick
>so he cut them thinner for me. They were $7 per pound on sale and
>they're regularly $9.

Slicing boneless pork loin chops thinner makes them into pork loin
cutlets... you got had.

>Any enlightenment on exactly what is a cutlet and what we experienced
>with these two cuts of meat would be appreciated.

A cutlet is a thin *slice/cut* of meat, not pounded thin... a
medallion is thicker but typically smaller... in the case of pork a
chop can be from the same section (ie. loin/shoulder) but *must
contain bone*... "boneless chop" only exists as a marketing ploy, not
butchering nomenclature... the boneless pork loin chop is in fact a
medallion of pork. Pounding meat makes it thinner but drier... a
crutch for those who are cutlery handicapped... it's sinful to pound a
good piece of meat, breaks all the cells so will cook up dry and
tough. Pork loin cutlets should never cost more than $4/lb, typically
$3/lb and less no matter where purchased... whole bone-in pork loins
are usally available at about $3/lb and less, fresh hams are in the
$2/lb range. Only _veal_ cutlets sliced from the leg of a particular
breed raised in a particular way will cost in the $10-$15/lb range,
typically available only from specialty Italian butcher shops. No cut
of pork should cost more than $5/lb unless you're a pinhead paying for
stupid organic... how pig farming can be organic is beyond me... the
only way produce can be organic is if grown hydroponically, are there
now pigs raised hydroponically?

On Tue, 20 Nov 2012 23:06:52 -0800 (PST), projectile vomit chick
> wrote:

>On Nov 20, 10:50*pm, Sqwertz > wrote:
>> On Tue, 20 Nov 2012 21:14:40 -0500, Steve Freides wrote:
>> > We had been buying some rather expensive "pork loin cutlets" from Whole
>> > Foods - $10 or $11 per pound, if memory serves, but they were delicious,
>> > cooked up quickly - my wife bread and pan fried them.
>>
>> > They were out of them today so I asked the butcher what he might have
>> > that we could prepare in more or less the same way. *He suggested center
>> > cut, boneless pork loin chops - he had them but they were kind of thick
>> > so he cut them thinner for me. *They were $7 per pound on sale and
>> > they're regularly $9.
>>
>> Why the hell are you paying.....
>>
>>
>>
>> > Please spare me the sermons on what things cost at Whole Foods
>>
>> <sigh> *Well, OK. <grumble>
>>
>> > Any enlightenment on exactly what is a cutlet and what we experienced
>> > with these two cuts of meat would be appreciated. *NB: I spent about 20
>> > years of my life as a vegetarian (roughly 25 to 45) so I've got catching
>> > up to do.
>>
>> "Boneless pork loin chops" and "pork loin cutlets" are from the same
>> section of animal. *But the cutlets are (usually) cut horizontal to
>> the grain of the meat (or mostly horizontal) rather than perpendicular
>> to the grain as in the [boneless] loin chop. *This effects how the
>> meat cooks and will affect the texture as well.
>>
>> "Cutlet" is only officially defined for veal, but one would assume the
>> same definition holds true for pork as well. *It's a not guaranteed,
>> though.
>
>LOL thank you!

The the only guaranteed is that the dwarf is a culinary imbecile...
any type of meat can be prepared as a cutlet... the dictionary
definition is a small slice of meat. When most people think cutlet
they think veal (because of how menus are written) but a cutlet can be
any type of meat... in Austin Tx chicken fried steak is made from beef
cutlets.
http://www.food.com/recipe-finder/all?inclingre=16236
http://www.food.com/ingredient-finder/all/cutlet
http://search.freefind.com/find.html...query= cutlet
http://www.epicurious.com/tools/sear...utlet&x=22&y=5
http://italianfood.about.com/od/ital...a/aa082209.htm

Thanks, everyone.

-S-