Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Amish Fried Pork Cutlets




Source of Recipe


mom
1 lb PORK CUTLETS
1/2 c FLOUR
2 ea EGGS, BEATEN
1 1/4 c DRY BREAD CRUMBS
SALT
PEPPER
OIL FOR FRYING

POUND CUTLETS AS THIN AS POSIBLE. SPRINKLE WITH SALT AND PEPPER. SET UP AN ASSEMBLY LINE WITH FLOUR ON ONE PLATE, EGGS ON ANOTHER AND CRUMBS ON A THIRD. COAT EACH CUTLET WITH FLOUR, THEN EGG, THEN BREAD CRUMBS. HEAT 1/4"
OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD AS MANY CUTLETS AS WILL FIT WITHOUT CROWDING. COOK UNTIL GOLDEN BROWN ON EACH SIDE, ABOUT 1 1/2 MINUTES. DRAIN CUTLETS ON PAPER TOWELING.