by Zavior J. Raney
(Denver, Colorado, USA)
This recipe was originated in the town of Veinna (vee-in-a) and was taght to my dad when he was an exchange student in Germany. it is commonly served with a fresh slice of lemon and green beens.
ingrediants: Boneless pork steaks, bread crumbs, Eggs, and Veggie oil or olive oil.
instructions: tenderise pork untill 1/4 inch thick. dip in beated eggs until covered completly cover with bread crumbs then fry in hot oil untill crispy brown and there is no pink in the middle. serve hot.