" Country Fried " Pig Fingers

READY IN: 50mins
YIELD: 12 strips




  • 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.