Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Lard; heated in skillet until hot |
4 \N | Pork cutlets; (up to 6) |
\N \N | Enough flour to coat cutlets |
2 \N | Slightly beaten eggs |
⅓ cup | Milk |
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