" Country Fried " Pig Fingers
photo by Chef shapeweaver
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 strips
ingredients
- 4 boneless pork chops, 1/2 inch thick with all visible fat removed
- 1 egg, lightly beaten
- 78.78 ml milk
- 2.46 ml ground black pepper
- 7.39 ml seasoning salt
- 177.44 ml self-rising flour
- 0.61-1.23 ml cajun seasoning (optional)
- 59.14-78.78 ml canola oil
-
White Gravy
- 59.14 ml flour
- 236.59-295.73 ml milk
- salt and pepper
directions
- Cut each chop into three strips lengthwise.
- With textured end of meat mallet, pound each strip ¼-inch thick.
- Mix milk and egg well; set aside.
- Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
- Coat each strip in flour mixture.
- Then flatten each piece with palm of hand.
- Dip each strip into egg mixture.
- Coat again with flour mixture.
- Sit strips on aluminum foil to let "dry" for 10 minutes.
- Heat oil in large skillet over medium heat until hot but not smoking.
- Add strips six at a time.
- Fry until golden brown; turn and repeat.
- Repeat step 12, until all strips are cooked.
- Drain on paper towels.
- Serve with white gravy.
-
White gravy:
- Dispose of oil except for 4 tablespoons.
- Add 1/4 cup flour.
- Whisk until paste is formed.
- Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
- Salt and pepper to taste.
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Reviews
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)