I got this recipe out of a newspaper many years ago and have made it many times. It is a family favorite.
- 6 pork cutlets, tenderized
- 1/2 cup flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs, beaten
- 1/4 cup milk
- 1 1/2 cups fine dry bread crumbs
- 2 teaspoons paprika
Coat meat with mixture of flour, salt and pepper.
Combine eggs and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika.
In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side.
“Keeping in tune with Christ keeps harmony in the church.”