Breaded Pork Cutlets
|Pork tenderloin||1 Pound, cut crosswise into 6 pieces|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Thinly sliced green onion||2 Tablespoon|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Cooking oil||3 Tablespoon|
|Pickled ginger/Lemon slices||1 , cut into thin slices|
Pound pork to 1/4 to 1/8 inch thickness.
Cut small slits around edges to prevent curling.
Place pork in shallow baking dish.
To prepare marinade, stir together dry sherry, soy sauce, and garlic.
Pour marinade over pork.
Marinate at room temperature for 30 minutes, turning pork twice; drain.
Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Combine egg, and 1 tablespoon water.
Coat meat with flour mixture; dip cutlets in egg mixture, then in bread crumbs.
In large skillet cook half the cutlets in hot oil 2 to 3 minutes on each side.
Remove from pan to platter; keep warm.
Add a little more oil, if necessary.
Repeat with the remaining cutlets.
If desired, thinly slice cutlets crosswise to serve.
Garnish with pickled ginger or lemon.