Ingredients: 1 cup lard, heated in skillet until hot 4-6 pork cutlets enough flour to coat cutlets 2 slightly beaten eggs 1/3 cup milk 1 1/2 cup plain bread crumbs Directions: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. |