Reviewed: Feb. 13, 2012

This is a great recipe, tried it two times so far and both times it turned out great, but instead of putting the entire pork steaks in I chop them up into little bite size nuggets, and they cook beautifully!

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Reviewer:

Bob97

Reviewed: Feb. 12, 2012

This was WONDERFUL! I omitted the regular salt. I felt the seasoned salt was very adequate.

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Reviewer:

connielee

Cooking Level: Expert

Home Town: Walton, New York, USA

Reviewed: Oct. 13, 2011

Has a nice texture and flavor. I also dipped and soaked it in buttermilk before patting in the breading. It was great and cooked fairly fast in oil. Its good enough for company any day. Its a great change.

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Reviewer:

Allan Klingler

Cooking Level: Expert

Reviewed: May 28, 2011

Excellent! Very tasty and quite easy to cook, even though I thought it would be harder in the grease to tell if they were done or not.

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Reviewer:

PATTISCHOOR

Cooking Level: Expert

Reviewed: Jan. 19, 2011

Used Soy flour instead of all-purpose flour for an awesome low-carb dish...the soy flour has a bit of a different taste, but this is the only way I've tried it and we still loved it!

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Reviewer:

love2eat

Reviewed: Dec. 10, 2010

LOVED this steak. I love pork steak, and I'm excited to find a great new way to make it. If you don't have all the spices, make it anyway. I didn't have cinnamon, tumeric or paprica and it still was wonderful. I can't wait to try it again when I have them all. I also used regular salt instead of seasoned salt and I'm glad I did. I think that a dose of Johnny's would have been too much. (It's saltier than table salt and has an artificial flavor I don't care for.) This was great!

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Reviewer:

kaliscook

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Kelso, Washington, USA

Reviewed: Apr. 13, 2010

I really enjoyed the flavors in this, and like others before me I was a little nervous about the combination. It was really flavorful, with the warm hint of cinnamon. I cut the breading and spices in half for 2 large pork steaks, and still had some left over. I pan fried these in oil rather than deep fry and it took a while to cook all the way thru. I'll make this again with boneless cutlets... Something that will cook faster. Thanks for sharing a great spice mix!

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Reviewer:

rosyshell

Reviewed: Mar. 29, 2010

Easy and good flavor. I thought that some of the spices might over power. Not the case. The only change that was made was to leave out the basil because I was out. When fried pork is going to be made I will use this recipe.

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Reviewer:

Skeeter

Cooking Level: Intermediate

Home Town: Augusta, Kansas, USA

Living In: Hot Springs, Arkansas, USA

Reviewed: Dec. 7, 2009

This was very good! My sons who never eat anything ate this down and then asked for more. Not something that I will serve often just because it is so not good for you but is one for when the kids are at grandma's.

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