Title: Turkey Tonkatsu
Categories: Tamwt03
Yield: 4 servings

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

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.