I made this tonight for the first time. I used CAKE FLOUR (found at the Food Lion, much more fine then regular flour, no, don't use corn meal. too thick), a few EGGS and splashes of milk as well as 4C seasoned bread crumbs. I used my garage mallet to flatten roughly 12 nice sized SIRLOIN CHOPS while they were (one at a time) inside a heavy plastic bag (freezer bag). Some of them I had to cut in half because I only have a little Fry Daddy. I then patted them in the flour and rinsed them through the egg/milk before mushing them in the crumbs. Once nicely coated, I folded them into layers in a heavy platic wrap (Great Value brand at the Walmart) and put them into the fridge for as close to a half hour as my family could wait. Someone in another review had that recommendation - I endorse it. I am used to using a little chill before cooking so know it makes sense. Watch out how long you have them in the hot oil, 5 - 7 minutes is plenty. Judge the color of the brown crumbs - too dark is well done. Pork should be cooked through so make sure you watch. My wife invited the neighbors over to sample - everyone wanted seconds..!! They even ate the mixed veggies I made with..! Pefect entre and wonderful part of any meal.
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I made this tonight for the first time. I used CAKE FLOUR (found at the Food Lion, much more...