This was certainly a favorite with potato pancakes...let the frying pans fly!!!!!
Pound pork until ? inch thick. Season with salt and pepper. Whisk together flour, salt and pepper in a shallow dish. Whisk together egg and milk in another shallow dish. Dip pork in flour mixture to lightly coat, then egg mixture. When slightly drained of egg mixture dip in cracker crumbs to cover. Pat crumbs to make them stick to meat.
Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes.
Preheat oven to 250?.
Heat oil in deep 10-inch heavy skillet over high heat until thermometer registers 375?. Fry pork in batches, turning once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375? between batches. Keep pork warm on a clean baking sheet in oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 526 | ||
Calories from Fat: 339 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 25.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 153.9mg | 47 % | |
Sodium 337.5mg | 12 % | |
Potassium 524.3mg | 14 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.3g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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