Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Pork cutlets; 1/4\" cuts |
| ½ cup | Flour; for dredging |
| 2 \N | Eggs |
| ⅛ cup | Water |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Panko; (Japanese bread crumbs) |
| \N \N | Peanut oil; for deep frying |
| \N \N | Tonka Sauce; (see recipe) |
| 4 cups | Cooked rice |
Heat oil to 350 degrees. In medium-size bowl mix eggs and water. Put flour mixed with some salt and pepper to taste into shallow bowl. Likewise put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour mix, then egg wash, then press into panko. When all pieces are done, fry off in batches till golden brown. Drizzle with Tonka Sauce. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9570) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-27-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Cheryl Smith
Converted by MM_Buster v2.0l.