Yield: 4 servings
|4 \N||Turkey cutlets; each about 1/2\"|
|\N \N||Thick; and 5 ounces in weight|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Flour; for dredging|
|2 \N||Eggs; lightly beaten|
|2 cups||Panko; (bread crumbs)|
|\N \N||Vegetable oil; for pan frying|
|\N \N||Shredded Napa cabbage; for serving|
|\N \N||Lemon wedges; for garnish|
|\N \N||Tonkatsu sauce; for dipping|
Pound each cutlet to flatten to about ¼ inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides. Heat a large skillet with about ½ inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the turkey into bite-size strips that can be eaten with chopsticks. Arrange the turkey on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the turkey and cabbage. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A04 broadcast 11-13-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.