Quick Fried Italian Pork

by Verlie Cox

1½-2 lbs Pork Tenderloin, cut to ½" thick slices
4 Extra Large Eggs
1 cup Milk
1 pkg Bread Crumbs, Italian flavor

2 tbsp Flour

1 tbsp dried Onion Flakes

1 tsp Garlic Powder

½ tsp Seasoned Salt

¼-½ cp Manteca Lard

Combine bread crumbs, flour, and spices in a large resealable plastic bag. Set aside.

Combine eggs and milk in medium size bowl and whisk until well blended and frothy. Dip slices of pork into egg mixture, coat well on both sides, and place into the plastic bag with bread crumbs. After you have added 4-6 slices of pork to the plastic bag, seal the end and knead the bag gently with hands until the pork slices are well coated with bread crumbs.

Heat the lard in a large skillet over med heat. Test the temperature with a drop of egg mixture. When the egg begins to cook shortly after being dropped into the hot lard, add several slices of breaded pork to the skillet, and fry until they are golden brown, and crispy on both sides. Use a knife to cut a small slit in the center of the cut, to make sure it is cooked through, and no red or pink color can be seen in the center. Cook pork slowly, turning often to seal in the flavor.

Serve with mashed potatoes and homemade pork gravy, as instructed just below my "Pork Chops & Gravy" recipe.

6 servings