BREADED PAN – FRIED BONELESS PORK CUTLETS
Boneless Thin slices of pork
if too thick you can take a sharp knife and slice them down the middle. Trim off any fat.
lay out pork on washable cutting board, put plastic wrap or wax paper over top and beat the chops to make them even thinner and tender.
gather your dry ingredients
Self Rising flour
Black Pepper
Parmesan Cheese
Italian Bread Crumbs
Louisiana Seasoned Fish Fry (Seafood Breading Mix)
mix together in a bowl
grab another bowl and add 2-3 eggs, whip the eggs with a fork
Dredge the pork in the egg and then into the dry mix
shake well and place into a hot skillet with oil.
let fry, pepper and a little salt, let form a crust before turning over
cook until they are done and crispy .
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