Ponce Pork Steaks
Source of Recipe
Aunt Saunny
4-6 lean pork steaks
2 cups of milk
1 cup French bread crumbs
2 eggs
salt and black pepper
2 oz. vegetable oil
The evening before you plan to serve this Cajun delicacy put 2 or 3
pork steaks into each freezer bag. Pour 1 cup of milk into each bag.
Refrigerate overnight. Don't freeze!
Next evening, remove steaks from seal able bags, retaining the milk.
Pound the steaks with the mallet to about 1/4" thick. Salt and pepper
the steaks. Pour the milk from one of the bags into large mixing bowl
beating in 2 eggs. Mix well. Put 1 cup of French bread crumbs into
second mixing bowl.
Put about 1/8" of vegetable oil in the skillet over medium heat. Dip
each steak first into milk mixture then into the bread crumbs. Cover
all over. Fry in skillet about 10 minutes a side turning once. Fry to
a golden brown and serve.
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