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Message: <blockquote data-quote="Pulp" data-source="post: 2000685" data-attributes="member: 14195">We soak ours in milk for several hours, then flour and fry it.  Pepper and salt and whatever else you want in the flour.  The other night I cut some very thin, like 1/4 inch or less, then soaked it in red wine all night and cooked it on a griddle the next morning.  Wasn't bad at all.Some folks like to marinate it in Italian Dressing, then cook on the grill.  Never tried it but the folks that do swear by it.You may want to whack on it a bit with a meat hammer.</blockquote>