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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:

“Life: your chance to spurn God’s love Eternity: living with the consequences”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1774
Calories From Fat: 992
Total Fat: 110.2g
Cholesterol: 529mg
Sodium: 2875.4mg
Potassium: 1020.8mg
Carbohydrates: 124.2g
Fiber: 7.3g
Sugar: 14.5g
Protein: 65.6g


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