I used a 2 lb pork loin, sliced 1/4 in. thick then pounded very thin. Made a station with large paper plates for easy clean-up with flour, eggs, and bread crumbs. I seasoned the meat and flour with s&p. I let them sit an hour in the fridge which helped the flour mixture adhere, then fried in oil with an added T of butter only a couple min. per side since mine were so thin. Drizzled with lemon juice then kept first batches in a 200 degree oven on a wire rack while remaining batches cooked. Served with applesauce and lemon wedges...delicious!
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I used a 2 lb pork loin, sliced 1/4 in. thick then pounded very thin. Made a station with...