Chicken-fried pork steak with ramen crust and buttermilk pepper gravy from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • buttermilk
  • peanut oil
  • breadcrumbs
  • all-purpose flour
  • ramen noodles
  • ham broth
  • pork rib chops
  • EYB Comments

    Can substitute panko breadcrumbs for ramen noodles, and chicken stock for ham stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute panko breadcrumbs for ramen noodles, and chicken stock for ham stock.

  • Delys77 on September 28, 2013

    Pg 112 Very good and very simple. Used the panko substitute and it was very good, plus ommitted the regular breadcrumbs as I was already using panko. Also didn't use any buttermilk so just added 1/2 tsp of vinegar to the sauce. Overall the sauce was very good and the cutlet was very very tasty. Tool about 1:45 minutes per side and about 9 minutes in the oven and was just right. Not company worthy for us since it is a little unattractive but great comfort food for just the family.

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