Country style boneless pork ribs cut is perfect choice for breading and frying: meat turns out soft and juicy, it is very easy to portion and cook. Result looks and tastes like tenders which are made out of pork.
Fried pork fingers can be served as an entree with a side or on a bread as a sandwich.
I usually cook bigger batch. Leftovers can then be stored in fridge or be frozen, and can be easily reheated in microwave.
- 2.5lb of country style boneless pork ribs
- 2 eggs
- 1 cup of plain bread crumbs (may be more or less, amounts vary)
- Ground black pepper to taste
- Salt to taste
- Oil for frying
How to prepare, step-by-step:
- Prepare ingredients: rinse pork with cold water, pat dry with paper towel:
- Pour bread crumbs in a bowl, set the bowl aside; crack both eggs to another bowl, salt them and season with ground black pepper to taste, beat eggs together using a fork:
- Slice pork into pieces about 1/2 of inch thick:
- Working in batches, season each piece from both sides with salt and pepper to taste and tenderize with meat hummer (put food wrap folded in 2-3 layers in between to make it less messy):
- Warm up skillet with oil over moderate heat. Again, working in batches, dip each pork piece into egg mixture (cover meat with egg completely):
- Then roll it in bread crumbs:
- And move to the warmed up skillet:
- Fry breaded pork on one side until golden brown, then flip to another side:
- Fry until meat is fully cooked, move ready pork fingers to a plate, continue steps 5 to 9 for all pork slices:
- Serve with your choice of a side dish or on the bread as sandwich: