| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Restaurant, Pork | 2 | Servings | |
INGREDIENTS
| 16 | oz | Pork loin; (boneless), pounded flat (4 slices, 3 or 4 ounces each) |
| 1/4 | c | Flour |
| 1/4 | c | Bread crumbs |
| 2 | Eggs | |
| 1 1/2 | c | Sweet & sour sauce with pineapple chunks; purchased |
| 2 | tb | Toasted sesame seed |
| 3 | tb | Olive oil |
INSTRUCTIONS
Heat olive oil in skillet over medium high heat Dust pork in flour. Beat eggs in dish. Dip pork in egg then roll in bread crumbs. Cook 4 minutes on each side, checking for doneness. Remove to plate. Heat sweet & sour sauce and pour over top. Sprinkle with toasted sesame seeds. Salt and pepper to taste. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chef Graves, Camp 18, Elsie, Oregon
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