Country Style Pig Fingers
August 22, 2016
"I had originally posted this recipe on another site,and decided it should be here instead. I know these aren't the best photos in the world,but they were taken back in 2005. Here's the original description, " You see chicken fingers and cow (steak :)) fingers, so I thought why not pig (pork) fingers? I changed my fried pork chop recipe and came up with this. Feel free to sprinkle more pepper and seasoning salt before frying. This is really easier than it looks. If you want to use these as an appetizer, cut the 12 pieces in half to make 24. Posted September 17th, 2005. Posted to " ZAZZ " on 8/22/16. " Keep Smiling :)"
- FOR THE WHITE GRAVY
- Serving Size: 1 (284.1 g)
- Calories 634.4
- Total Fat - 36.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 145 mg
- Sodium - 1341.2 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 3.4 g
- Sugars - 4.2 g
- Protein - 32.6 g
- Calcium - 143.2 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Cut each rib into two 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 and coat again with flour mixture.
Sit strips on wire rack over aluminum foil to let "dry" for 10 minutes.
Heat oil in large skillet over medium heat until hot but not smoking.
Add strips a few at a time,fry until golden brown; turn and brown other side.
Repeat above step until all strips are cooked.
Drain on paper towels.
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.
Tips & Variations
No special items needed.