Ingredients
2 cups crushed cracker crumbs
3 eggs
12 cup buttermilk
2 butterfly pork chops
1 pinch salt
1 pinch pepper
2 hamburger buns, of your choice
oil (for frying, about 1/2 inch in skillet,may need 2 skillets)
Method
Sources
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Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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On a clean service, lay out butterfly pork chop, take a meat tenderizer and start beating them out until their about 1/2 inch thick. Set aside. In large skillet,heat up oil on medium-high heat. While oil is heating up, stir eggs and buttermilk in large bowl. Put the crushed cracker crumbs on large plate. Dip the tenderized butterfly chops in egg wash and then coat with the cracker crumbs. Add to heated oil slowly. Add a pinch of salt and pepper to the one side. Cook for about 3-4 minutes on one side, then slowly turn. Tongs works good for this. Add a pinch of salt and pepper to other side. Cook for another 3-4 minutes or until both side are nice and golden brown. If oil seems to be to hot, turn it down just a little bit. Remove from pan and drain excess oil with paper towels. Serve on bun with favorite condiments. Most of the time, you can get 2 sandwiches out of each. Serve with fries or onion rings.