I just made for my family. The gravy was white mushroom, shallot, bacon, heavy cream, sour cream, seasoning and thyme. No flour.
I bought blade tenderized chops from HEB. Small ones and pounded them out. Lightly oiled with olive oil and seasoned both sides with Kinder's Buttery Steakhouse seasoning.
Used King Arthur GF flour with a little Fiesta brand Chicken Rub. Coated chips with flour then egg wash (just egg that's it) followed by GF Panko Bread Crumbs. Fried in peanut oil in a wok one at a time.
Served with garlic confit mashers and stir fried kale and bacon.
Glorious. And no, I didn't use lemon. I know that's traditional but it didn't need it. Somewhere in heaven my German ancestors are smiling down on me!
I bought blade tenderized chops from HEB. Small ones and pounded them out. Lightly oiled with olive oil and seasoned both sides with Kinder's Buttery Steakhouse seasoning.
Used King Arthur GF flour with a little Fiesta brand Chicken Rub. Coated chips with flour then egg wash (just egg that's it) followed by GF Panko Bread Crumbs. Fried in peanut oil in a wok one at a time.
Served with garlic confit mashers and stir fried kale and bacon.
Glorious. And no, I didn't use lemon. I know that's traditional but it didn't need it. Somewhere in heaven my German ancestors are smiling down on me!
