i hammer it flat but as it cooked the muscle contracted thicker and its hard to eat ramen with pork when the slices are a mouthful. thats like 3lb’s of pork
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BTW I am just messing around… I get it, why would you chop the cutlet…
You wanna know something fun? I can’t find Panko anywhere in the entire city, but as I see, neither could you.
scroll up i can find it i just dont bother half the time corn starch vs panko is neck and neck in a lot of cases imo
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Both look really good! I’d like this cake for breakfast right now.
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EDIT:
You know what? Im not Italian and I dont know how to order the wording of the recipe but it has:
garlic
Parmesan cheese
Parma ham
basil
sundried tomatoes
lemon
It was a bit salty and I definitely put more parma ham than I should’ve.
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Katsu is fine. Most ramen I’ve tried has straight up pork slices. Chicken is rarer.
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made bread sticks, while getting ingredients for ramen saw a 3 cheese marinara on sale got inspired. think i will bother to roll them out instead of doing the pizza place style next time to get more crust and crunch.
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And here I thought beer can chicken was purely an American redneck invention. 
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made pulled pork. slow cooker with home made marinade and spices then strain, reduce, freeze, remove fat at the top, and re mix with the pork after its been toasted in the oven for a bit of smoky flavor and texture. also made that turkish flat bread again
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