Fried Leet Chops
Feeds 1 person per chop, serve with potatoes and vegetable
Obtain desired number of chops from the "Butcher of Borealis".
Mix one egg for every two chops in a bowl, add a splash of milk.
Crush a flake-based breakfast cereal to almost powder
(Such as "Corn Flakes" in old times)
PREHEAT LARGE NON-STICK FRYING PAN TO MEDIUM (325 degrees F).
1. Dip the chop into a bowl of egg and milk mix, fully coating.
2. On a cutting board or flat surface, spread the corn flakes,
take one slice of Leet, and press the chop with your fingers
into the corn flakes. This will deform the shape a bit and also
enlarge its size, making it thinner. Fully coat with the flakes.
3. Add 1 or 2 Tablespoons of butter or margarine in the hot pan,
then add the chop(s) without crowding in the pan.
4. Cook several minutes on each side (depending on heat and the
thickness of the chop, will be between two and five minutes),
turning over only once when the chops appear light brown. You
may add more butter to completely cover the chop when turning.
5. Serve hot with potatoes (any style) and add salt to taste. Lemon is great!
Generally, this food can be heavily salted without adverse taste.
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Spices and salt may be added directly to the flake mix. Try garlic powder or fresh cilantro after cooking!
Made as a turkey substitute for pork chops, a celebrated ancient American Earth dinner.