Thanks Kat. That's what the wife doesn't like.
I am going to make them without here knowing what it is or she wont even try them.
Yes any liquid will help the breading stick. Also why I use flour first then the cornmeal. Note shake the flour off prior to dipping in water (or you could use buttermilk too). You just want a thin layer of flour.
never tried the cornmeal approach.. but its good with other fried things, why not some deer :) I think you'll be impressed with the simplicity of the cook, and how tender. I can cut mine with a fork... man sooo yummmmy! its all about the tenderizing and keeping it thin.. I usually do small cutlets, about 2" dia. so they are similar to Case's steak fingers, you can just pick one up, dip in the smashed taters with some gravy... grr. Im hungry just thinking about them