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Very tasty and tender. I added some grated parmesan cheese to the breadcrumbs. I also used less oil and just browned both sides. Thanks for sharing!

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Moonshadow_Girl September 26, 2010

I really enjoyed this. The garlic flavor really did permeate the meat. Of course I did use about 6 cloves of garlic. I didn't worry about pounding the meat , I just cut the pork very thin and I didn't put 1 inch of oil in the pan, that was too much oil for me, I just put in enough to get a little sizzle going. Thanks for a keeper!

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tara portee June 09, 2010

Used wild boar and the milk tenderized it to the point that if blindfolded, you'd think it was the most expensive cut of tenderloin. I'm spreading the wealth; please tell somebody about this technique.

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gailanng April 22, 2010
Garlic Schnitzel