" Country Fried " Pig Fingers
- Reviews 2
Ready In: 50 mins
Yields: 12 strips
Ingredients
- 4 boneless pork chops, 1/2 inch thick with all visible fat removed
- 1 egg, lightly beaten
- 1⁄3 cup milk
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 teaspoons seasoning salt
- 3⁄4 cup self-rising flour
- 1⁄8-1⁄4 teaspoon cajun seasoning (optional)
- 1⁄4-1⁄3 cup canola oil
White Gravy
- 1⁄4 cup flour
- 1 -1 1⁄4 cup 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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