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Turkey Tonkatsu

Cuisine: Chinese
Type: Poultry, Turkey
Courses: Main Course
Serves: 4 people

Recipe 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 cups 292g / 10ozPanko (bread crumbs)
  Vegetable oil - for pan frying
  Shredded Napa cabbage - for serving
  Lemon wedges - for garnish
  Tonkatsu sauce - for dipping

Recipe 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.

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

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