Pound Pork cuts until very thin (1/8 inch thickness or less).
In pie plate or medium bowl, beat eggs and milk with fork just until blended. In another pie plate or container combine flour, salt & pepper.
Dip pounded pork into egg mixture, then flour mixture to coat.
Heat salad oil margarine in skillet, add Pork a few pieces at a time, cook until golden on both sides, removing pieces to warm platter as they brown and adding more margarine if needed. Keep warm.
Stir sauce ingredients into drippings in skillet. Cook until butter is melted, stirring to loosen brown bits from bottom of skillet (it's a very thin sauce, full of flavor. Not a gravy).
Pour sauce over Pork, garnish with lemon slices.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 278 (64%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 213.7mg||66 %|
|Sodium 218.8mg||8 %|
|Potassium 518.5mg||14 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.2g|
|Protein 28.2g||40 %|
Powered by: USDA Nutrition Database
Calories per serving: 435
There are no reviews yet. Be the first!