Friday, May 18, 2012

COUNTRY FRIED PORK


1ea        Stock Yards                      5oz pork sirloin cutlet (pounded out)
2oz                                                  butter milk
2oz         Hilltop Hearth                   flour
1tsp        Monarch                           ground cayenne pepper
1tsp        Monarch                           ground black pepper
1tsp        Monarch                           granulated onion
1tsp        Monarch                           granulated garlic
1tsp        Monarch                           salt
3oz         Monarch                           country gravy


Method: mix half the spices with the butter milk and marinate the pork cutlet in it for two hours. Mix the other half of the spices into the flour, remove the pork from the butter milk and coat well with the seasoned flour. Deep fry until golden brown, place on a plate and top with the country gravy and serve. May be served with mash potatoes and a simple vegetable.

Yield: one serving
                   

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