| 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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