Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick). Pour the water into a bowl and set aside. Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this). Dip each pork strip into the water and then into the flour mixture until well coated. Set aside for a few minutes. I find it easier to do all of the pork strips before following the next step. Preheat a large skillet. Pour the oil into the skillet and heat until hot. Using a fork or tongs, place each of the pork strips into the hot oil. Fry for 10 minutes on each side or until done and not longer pink in the middle. Remove the strips onto a plate with a paper towel on it. Serve with mashed potatoes and gravy for a tasty meal.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
- Preheat deep fryer to 375 degrees.
- Whisk together egg and milk.
- In large bowl combine flour, salt, Lawry’s, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- Coat each piece well with flour mixture until completely covered and gently shake off excess.
- Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- Drain well. Repeat process for remaining chops until all are fried and serve! Note: Frank’s Redhot sauce is an awesome flavor if sprinkled on top before eating!
Time 45m Yield 8 servings (4 cups gravy). Number Of Ingredients 14 Steps:
In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.
Time 35m Yield 12 Number Of Ingredients 13 Steps:
Heat oil in a deep fat fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat. One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
Time 35m Yield 12 Number Of Ingredients 13 Steps:
Heat oil in a deep fat fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat. One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
Time 35m Yield 12 Number Of Ingredients 13 Steps:
Heat oil in a deep fat fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat. One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
