Description

This recipe is just like Ponéed Pork Chops only you use Pork Steaks instead. Serve with red beans and rice and a dinner salad and you'll be in hog heaven. Oh, by the way it's pronounced; Ponayed.
 

What you'll need

2 large sealable freezer bags
1 12" cast iron frying pan
1 large stainless steel spatula
2 large mixing bowls
1 wooden mallet

Ingredients

4-6 lean pork steaks
2 cups of milk
1 cup French bread crumbs
2 eggs
salt and black pepper
2 oz.. vegetable oil

What you need to do

The evening before you plan to serve this Cajun delicacy put 2 or 3 pork steaks into each feezer bag. Pour 1 cup of milk into each bag. Refigerate overnight. Don't freeze!

Next evening, remove steaks from sealable bags, retaining the milk. Pound the steaks with the mallet to about 1/4" thick. Salt and pepper the steaks. Pour the milk from one of the bags into large mixing bowl beating in 2 eggs. Mix well. Put 1 cup of French bread crumbs into second mixing bowl.

Put about 1/8" of vegetable oil in the skillet over medium heat. Dip each steak first into milk mixture then into the bread crumbs. Cover all over. Fry in skillet about 10 minutes a side turning once. Fry to a golden brown and serve.

Serves 4 to 6