| 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
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