Name: Turkey Tonkatsu
Ingredients: 4 Turkey cutlets; each about 1/2"; Thick; and 5 ounces in weight; Salt; to taste; Freshly-ground black pepper; to taste; Flour; for dredging; 2 Eggs; lightly beaten; 2 c Panko; (bread crumbs); Vegetable oil; for pan frying; Shredded Napa cabbage; for serving; Lemon wedges; for garnish; Tonkatsu sauce; for dipping

Some people will threaten to leave the church if they don’t get what they want and intentionally create a wave of destruction in their departure that takes the pastors months to mop up. Some people will complain that the pastors never share their weaknesses, yet those very people when upset with the pastor will use his revealed weaknesses against him when given the opportunity. Some will complain that the pastors never reach out to them and then when the pastor reaches out, they will accuse him of badgering them. Some will want the all the details of leadership decisions and then accuse the pastors of gossiping when they share anything. Some will tell the pastors they need to delegate more, yet they feel slighted when their situation is delegated to another. And possibly most difficult of all, some people will show great zeal for the Lord, encourage the pastor’s heart and monopolize much of his time, and then walk away, but not before stabbing him in the back and breaking his heart.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Niger	Tamwt03	4	servings

INGREDIENTS

4		Turkey cutlets; each about 1/2"
		Thick; and 5 ounces in weight
		Salt; to taste
		Freshly-ground black pepper; to taste
		Flour; for dredging
2		Eggs; lightly beaten
2	c	Panko; (bread crumbs)
		Vegetable oil; for pan frying
		Shredded Napa cabbage; for serving
		Lemon wedges; for garnish
		Tonkatsu sauce; for dipping

INSTRUCTIONS

Pound each cutlet to flatten to about 1/4 inch. Salt and pepper both sides
of each cutlet. Dredge each in flour, then dip into beaten eggs and press
into bread crumbs to coat both sides. Heat a large skillet with about 1/2
inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until
golden brown, about 5 to 7 minutes, turning them once or twice. Drain the
cutlets on paper towels and cut the turkey into bite-size strips that can
be eaten with chopsticks. Arrange the turkey on a platter lined with the
shredded cabbage, and garnish with lemon wedges. Serve the sauce on the
side for dipping, or pour it over the turkey and cabbage. This recipe
yields 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A04 broadcast 11-13-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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