Yield: 1 Servings
|1 cup||Lard; heated in skillet until hot|
|4||Pork cutlets; (up to 6)|
|Enough flour to coat cutlets|
|2||Slightly beaten eggs|
|1½ cup||Plain bread crumbs|
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep fry cutlets until browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not pierce.
Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998