| 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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