Stupid questions.
Pork tenderloin cutlets breaded and fried? Do you call them Wienerschnitzel (traditional is veal, but pork is used a lot...)? Or is it something southern?
Do you make your own onion rings? Something I've never done well. There's some store-bought "Steak Cut" a lot better for $5 a bag...
For what it’s worth….I’ve probably used thousands of pounds of Lawry’s Seasoned Salt….
It’s actually more of a midwestern thing (hell maybe even just an Illinois thing
![Rolling on the floor laughing :rofl: 🤣](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f923.png)
can’t remember if they did em in Wisconsin when I lived there). This was the local go to place for them when I was growing up
They used to have a whole or a half, what’s pictured looks like the half
![Face with tears of joy :joy: 😂](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f602.png)
the whole would be bigger then the plate.
And yep, just pork tenderloin, hammered super thin, battered and fried. We did ours in the air fryer. They are pretty common bar/grill fare back where I grew up.
I usually do make my own onion rings, but sadly those last night were bought. Not sure what issues you have making them, but mine used to be getting the batter to stay on when putting them in the oil. What I started was taking the cut up rings, give em a light coat of flour, then throw them in the freezer for an hour or so before you cook em. Then batter em up (I do wet beer batter) and toss em in. Not sure what exactly doing that does, but it works!
![Face with tears of joy :joy: 😂](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f602.png)