Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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@...
~or- MAD-SQUAD@...
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.