By John.
Ingredients:
1 lb Pork loin or 8 thin pork chops
1 cup AP flour
1 tsp Slap Ya Mama (A cajun seasoning similar to Tony Chacheres)
1 tsp garlic salt
1 tsp onion powder
1 tsp lemon pepper
1 tbs paprika
1 cup whole milk
1 egg
4 tbs cooking oil (I use peanut oil)
Preparation:
You can use either thin cut lean pork chops or pork loin. I prefer the loin but either is fine. If you use loin, cut cross sections of meat approximately 1/4" thick. Trim excess fat from the edges of the meat. Pound the meat to tenderize and flatten it so that it winds up about 1/8" thick. Whisk the dry ingredients together to make a dredge (or use your own favorite dredge). Whisk the egg and milk together to make an egg wash. Dip individual pieces of meat in the egg wash. Remove from the wash and shake off excess. Dredge in the flour mixture. Remove and shake off excess flour. Set aside on a wire rack to dry. Once all pieces are dredged, repeat the dredging process so that all pieces have been done twice. After the second dredge, let the meat rest for approximately 10 min on the rack to allow the coating to set.
Panee (fry) the dredged meat in the oil over medium-high heat two or three pieces at a time - don't crowd the meat. Editorial note: nothing beats cast iron for this (or almost any other) type of frying. Cook for about 2 min per side (or until golden brown). Transfer the meat to a rack in a warm oven to rest. Repeat the process until all meat is cooked (be sure to allow the pan and oil to come back to temperature between batches -hot oil prevents the finished product from being too greasy).
