Crispy Lemon Cake
INGREDIENTS:
4 Lean pork cutlets from the
-loin, fat removed, about 6
-oz. each
1 pk (8 oz.) of panko*
Peanut oil for frying
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.
Per Serving: 509 calories, 42gm protein, 31gm carbohydrates, 23gm fat, 71mg cholesterol, 7gm saturated fat, 376mg sodium
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