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Crispy Japanese Breaded Pork Cutlet

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


Lightly pound the cutlets with a meat hammer. Spread the panko on a flat plate. Heat 1/2 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 medium-high 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.



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