Recipe - Pan-Fried Parma Pizza

4 Three fourths pound Pork steaks; deboned
1 One half tablespoon Celery seed
1 cup Allpurpose flour
4 tablespoon Peanut oil or rendered lard
1 One half cup Paprika Gravy; see * Note
Freshlyground black pepper;
to taste
Salt; to taste

* Note: See the "Paprika Gravy" recipe which is included in this
collection.

Debone the pork steaks and pound them out to 1/8inch thickness. Rub both
sides of the steak with celery seeds. Place the flour in a large bowl and
season to taste with salt and pepper. Dredge the pork in the seasoned flour
and panfry in lard or peanut oil over medium heat until golden brown on
both sides. Serve with Paprika Gravy.

Comments: When I had this dish in Budapest I was surprised at the bright
flavor. The Hungarians love pork and this treatment is just wonderful. It
took Craig, my assistant, and me a minute to figure this one out, but we
finally realized the key was the celery seeds.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09181991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07151994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.