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Katsudon (Japanese Pork cutlet) |
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| 1 egg, beaten 1/2 c. flour 6 pork chops (defatted & boned) 1 c. bread crumbs, dried |
3 tbsp. fat 2 eggs, beatenSAUCE: 2 tbsp. soy sauce 1 1/2 c. water 1 tbsp. sugar |
| Roll pork chops in flour, dip into the one beaten egg, then roll in bread crumbs. Brown pork chops until golden brown. In a separate skillet, add all the ingredients for the sauce and bring to a boil. Cut the browned pork chops into 4 or 5 strips an dadd to the sauce and simmer for about 20 minutes. Pour the 2 beaten eggs over the top of the pork chop mixture and simmer for 5 minutes, until the eggs are cooked. Serve over rice. Pour sauce over rice and place egged chop on top. | |
| 1 1/2 lbs. round steak or
chicken in: 1/4 c. soy sauce 1/4 c. oil |
1/4 c. white wine 1 tsp. ginger 1 clove garlic |
| Preparation:
Fry meat in the marinade sauce until it is almost done, add bell pepers, onions, (cut in strips & rings). Cook until tender crisp. LAST OF ALL -- JUST BEFORE SERVING, ADD TOMATO Chunks: Serve on flour tortillas with refried beans, rice, grated Cheddar cheese, sour cream, jalapeno, hot sauce, shredded lettuce or anything else! HINT: Make them up ahead of time, wrap in Handi-Wrap, place in lunch box, heat & eat. |
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