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.