Pork Cutlets

This is a fan favorite in our house. I usually pare them with fried zuchinni or jumbalaya rice. Both of these side can be found on this site.

Ingredients:

2 pounds of thinly sliced pork tenderloin

1 cup of flour (and salt and pepper to taste)

2 eggs + 1/8 cup of milk

2 cups of Italian breadcrumbs (more as needed)

Peanut oil for frying

Directions:

Dip each cutlet into the floor, covering both sides.

Then dredge in the egg mixture, draining off excess.

Place in the breadcrumbs, coating well on both sides and place in a large plate.

Continue this process until all the cutlets are prepared.

Heat the oil to 340 degrees.

Cook in batches, placing them on a paper towel plate to remove excess oil.

Serve and enjoy!