| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Lard; heated in skillet until hot |
| 4 |
|
Pork cutlets; (up to 6) |
|
|
Enough flour to coat cutlets |
| 2 |
|
Slightly beaten eggs |
| 1/3 |
c |
Milk |
| 1 1/2 |
c |
Plain bread crumbs |
INSTRUCTIONS
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.
http://www.iowafarmer.com/cooks/schmink1.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”