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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My dear friend, Junie Obi, shared the recipe for these breaded pork cutlets years ago. Her mom owned a food stand and served this traditional dish.Yuko Shibata, Monterey Park, California Ingredients:
4 boneless pork loin chops (6 ounces each) |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon garlic salt |
2 eggs |
2 cups panko (japanese) bread crumbs |
oil for deep-fat frying |
sauce: |
1/4 cup ketchup |
2 tablespoons worcestershire sauce |
1 tablespoon sugar |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons prepared hot mustard |
Directions:
1. Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs.
2. In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops for 2-3 minutes on each side or until crisp and juices run clear. Drain on paper towels.
3. Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork. Yield: 4 servings.
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