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    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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