Difference between revisions of "Fried Pork Chops"

Revision as of 10:36, 25 March 2012

In Romanian: Cotlete de porc pane

Pound the chops with the pounder, salt, pepper, dredge with the beaten egg, then flour, then egg and finally breadcrumbs.
Fry in hot lard, at low heat.
Serve with French fries, with some salad or pickles.

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