Season the buttermilk and egg wash

• Whisk the buttermilk and eggs in a bowl.
• Season with Creole seasoning, onion powder, garlic powder, salt and pepper and mix well.

Soak the pork cutlets

• Separate the cutlets slightly and place them in the seasoned buttermilk mixture.
• Make sure the milk coats every cutlet so they turn out tender.

Heat the frying fat

• Melt the lard or vegetable oil in a pan to about half an inch deep.
• Add the bacon grease for extra flavor and heat until hot.

Dredge the cutlets in flour

• Pour off some of the buttermilk from the cutlets.
• Add the seasoned flour and mix so it absorbs the buttermilk and coats the cutlets.

Fry the cutlets

• Place the coated cutlets in the hot grease.
• Fry for a few minutes until golden on one side, then flip and fry the other side the same way.

Keep the cutlets warm

• Transfer the fried cutlets to a metal rack set on a baking sheet.
• Keep them warm in the oven at 250 °F (120 °C).