Crispy japanese breaded pork cutlet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lean pork cutlets from the loin, fat removed, about 6 oz. each | |
| 1 | pack | (8 oz.) of panko* |
| Peanut oil for frying | ||
Directions
Lightly pound the cutlets with a meat hammer. Spread the panko on a flat plate. Heat ½ inch of peanut oil in a skillet large enough to hold all the cutlets. Press each cutlet into the crumbs, breading both sides generously, just before placing it in the skillet. Fry over medium-high heat until golden. Drain on paper towel and serve. *Panko....Japanese bread crumbs, can be found in asian grocery stores.
Served with soy sauce mixed half and half with rice vinegar and seasoned with grated fresh ginger root or with a quartered lemon.
Per Serving: 509 calories, 42gm protein, 31gm carbohydrates, 23gm fat, 71mg cholesterol, 7gm saturated fat, 376mg sodium Source: The Washington Post- Joyce Dodson Piotrowski Posted to EAT-L Digest 01 Oct 96 From: "Anita M. Cousar" <Aaliyah618@...> Date: Wed, 2 Oct 1996 19:53:56 -0400