Turkey tonkatsu

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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