Dutch's EASY-EASY One Bite Pork Cutlets
When my boys were young, my wife would make a MOUNTAIN of these and they disappeared fast. They're best eaten "Age Tatte" (Ahhh Gay-Tahhtay) or JUST fried...Hot 'nuff to have you blowing on your fingers after you dip and devour...
1-10pork tenderloins, silversides removed
1 pkgjapanese panko bread crumbs or finely crushed saltines
1~2 call purpose flour, seasoned to your taste
3 coil for frying
·various dipping sauces
How to Make Dutch's EASY-EASY One Bite Pork Cutlets
- Use 1-10 Fillets, depending on how many you intend to feed, you'll get 10~12 cutlets per fillet. Slice medallions about 3/8" thick and pound slightly to flatten.
- Bread them using the seasoned flour, then beaten egg and crumbing. Put into reefer for an hour. That'll help them hold their crumbing.
- Heat your oil to 350^~360^ and flash fry these puppies! Being thin, they'll cook quickly and you'll soon get a rhythm going...Don't crowd them in the pot or skillet.
- Put on paper toweling to drain and mound up on a plate. Serve with cutlet sauce if you can get it or Teriyaki sauce, Curry sauce or even Marinara. We once put out a mountain with the above sauces and Aioli and Tatsiki which is a Greek cucumber-yoghurt sauce and Skordelia, which is a Greek Garlic sauce that looks like pureed potatoes and is out of this world....
- Put a big mountain of these with their dipping sauces on the table and stand well back! In fact, go have a beer...Before you get it finished, they'll be screaming for you to fire up the oil again! LOL