Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 pounds boneless pork cutlets

  3. 1/3 cup sherry

  4. 1/3 cup soy sauce

  5. 4 green onions, minced

  6. 3 tbsp. peeled, minced fresh ginger

  7. 2 cups fine dry breadcrumbs

  8. 1 cup finely chopped pecans

  9. all purpose flour

  10. 2 large eggs, beaten to blend

  11. peanut oil

Instructions Jump to Ingredients ↑

  1. Pound out pork to 1/4 inch thick. Blend sherry, soy sauce, green onions and ginger in a large glass bowl. Add pork, turning to coat. Cover and refrigerate 2 hours or overnight. Drain pork and pat dry. Mix together breadcrumbs and pecans in a large bowl. Place flour in a pie plate. Dredge pork in flour. Dip in egg mixture to coat, then dredge in pecan mixture, pressing to adhere. Cover and refrigerate pork 30 minutes. Pour peanut oil into a deep skillet to 1 inch deep. Heat over medium-high heat. Add pork in batches and cook until crisp and browned, about 3 minutes per side. Drain on paper towels. Serve immediately.


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