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Crispy Japanese Breaded Pork Cutlet
Ingredients
- 4 x Lean pork cutlets from the loin, fat removed, about 6 ounce. each
- 1 pkt (8 ounce.) of panko* Peanut oil for frying
Directions
- Lightly lb. the cutlets with a meat hammer. Spread the panko on a flat plate. Heat 1/2 inch of peanut oil in a skillet large sufficient 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 till golden brown. 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 possibly with a quartered lemon.
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