In the past I've had trouble breading meat, but this method works perfectly. None of the breading gets left in the frying pan or on the baking sheet. 1 - 1 1/2 lbs pork scallopini, 1/4 inch thickness 1/2 - 1 cup Italian bread crumbs 2-3 tbsps dry onion soup mix flour for dredging 2 eggs 2 tsps herbes salées (or mixed herbs/salt of your choice) olive oil butter lemon (optional) Put flour in a bag. You could use a ziplok, but I like to re-use empty waxed cereal bags. Add a couple of pieces of...
