1 c. lard, heated in skillet until hot
4 to 6 pork cutlets
enough flour to coat cutlets
2 slightly beaten eggs
1/3 c. milk
1 1/2 c. plain bread crumbs

Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep-fry cutlets until browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not pierce. Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.