Countryfriedpigfingers Recipes

" COUNTRY FRIED " PIG FINGERS

Steps:

• Cut each chop into three strips lengthwise.
• With textured end of meat mallet, pound each strip ¼-inch thick.
• Mix milk and egg well; set aside.
• Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
• Coat each strip in flour mixture.
• Then flatten each piece with palm of hand.
• Dip each strip into egg mixture.
• Coat again with flour mixture.
• Sit strips on aluminum foil to let "dry" for 10 minutes.
• Heat oil in large skillet over medium heat until hot but not smoking.
• Add strips six at a time.
• Fry until golden brown; turn and repeat.
• Repeat step 12, until all strips are cooked.
• Drain on paper towels.
• Serve with white gravy.
• White gravy:.
• Dispose of oil except for 4 tablespoons.
• Add 1/4 cup flour.
• Whisk until paste is formed.
• Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
• Salt and pepper to taste.