Recipe - Crispy Japanese Breaded Pork Cutlet

4 Lean pork cutlets from the
loin, fat removed, about 6
oz. each
1 pack (8 oz.) of panko*
Peanut oil for frying

Lightly pound the cutlets with a meat hammer. Spread the panko on a flat
plate. Heat One half inch of peanut oil in a skillet large enough to hold all
the cutlets. Press each cutlet into the crumbs, breading both sides
generously, just before placing it in the skillet. Fry over mediumhigh
heat until golden. 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 with a quartered lemon.

Per Serving: 509 calories, 42gm protein, 31gm carbohydrates, 23gm fat, 71mg
cholesterol, 7gm saturated fat, 376mg sodium

Source: The Washington Post Joyce Dodson Piotrowski

Posted to EATL Digest 01 Oct 96

From: "Anita M. Cousar" Aaliyah618@AOL.COM

Date: Wed, 2 Oct 1996 19:53:56 0400