10News.com  

Sustain San Diego
Sustain San Diego
10 News Leadership Award
Rady Children's 10 Mobile
Chef Larry

Crispy Pork Cutlet with Apricot Dipping Sauce

Chef Larry’s Crispy Pork Cutlet with Apricot Dipping Sauce

Yield: 4 Servings

Ingredients:

  • 4 each Pork cutlets, 4 - 5 ozs. each, lightly pounded
  • 1 cup Flour
  • Pinch Salt
  • 2-3 twists Fresh ground black pepper
  • 2 each Eggs
  • 1 tsp. Soy sauce
  • 2 cups Panko crumbs
  • as needed Canola oil for frying
  • for service Chef Larry’s Vegetable Salad (recipe follows)
  • to garnish Scallion, minced
  • For the Chef Larry’s Apricot Dipping Sauce:
  • 1/4 cup Apricot preserves
  • 1/4 cup Tomato ketchup
  • 2 tsp. Saki (Japanese Rice Wine)
  • 2 tsp. Rice wine vinegar
  • 2 tsp. Soy sauce
  • 1 tsp. Brown sugar
  • 2 tsp. Yellow mustard
  • 1/4 tsp. Ground ginger
  • to season Salt
  • to season Fresh ground black pepper

    Method:
    Prepare Chef Larry's Vegetable Salad per recipe, reserve under refrigeration. Prepare Chef Larry’s Apricot Dipping Sauce, by combining ingredients in a bowl and mixing well. Reserve under refrigeration until service. Combine eggs and soy sauce in bowl and mix. Season flour with salt and pepper. Lightly dredge pork cutlets in seasoned flour, dip in egg mixture and coat with Panko crumbs. Heat oil in a heavy deep-sided pan or skillet. Carefully fry pork cutlets until golden brown. Place on paper towels to drain. Portion Chef Larry’s Vegetable Salad on serving plates. Slice pork cutlets and arrange on serving plates. Drizzle with Chef Larry’s Apricot Dipping Sauce. Garnish with minced scallions and serve.

    Chef Larry's Vegetable Salad

    Yield: 4-6 Servings

    Ingredients:

  • 2 cups (packed) Napa cabbage, shredded
  • 1 cup Celery, julienne cut (long, thin strips)
  • 1 1/2 cup Carrot, julienne cut
  • 3/4 cup Red radish, thinly sliced
  • 1/3 cup Scallions, thinly sliced
  • 1 1/2 tsp. Cilantro, chopped
  • 1 tblspn. Peanuts, chopped
  • to season Salt
  • to season Fresh ground black pepper
  • For the Dressing:
  • 1 tsp. Dijon mustard
  • 2 tsp. Soy sauce
  • 1/2 tsp. Sesame oil
  • 1 tbsp. Sugar
  • 2 tbsp. Rice wine vinegar
  • 1/3 cup Olive oil
  • to taste Salt
  • to taste Fresh ground black pepper

    Method:
    Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare vegetable ingredients and refrigerate. Just prior to service, place salad ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well. For service, place on chilled plates or in a well-chilled salad bowl. Serve immediately.

    Links We Like

    Sponsored Content
    Rheumatoid arthritis does more than cause joint pain, it can actually break down joint tissue. Learn how it happens here. More

    Nothing makes moving more tiresome than sifting through clutter. Here are some tips for getting rid of your stuff and eliminating the hassle. More

    Interviewing for a new job can be stressful. But if you have a strategy going in you can make things a lot easier on yourself and increase your chances of landing that job. More

    Looking to invest in foreclosed real estate? Find hundreds of locations including vacation hot spots here. More

    Like online video? Then you'll love Now See This.

    Links We Like includes a selection of information, tools and resources from our partners and sponsors.

    Sponsored Links

    Seafood Headquarters