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|Pork tenderloin slices||6 Large, beaten thin|
|Eggs||2 , beaten|
|Finely chopped scallion||2 Tablespoon|
|Soft white breadcrumbs||2 Cup (32 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Hichimi togarishi/Paprika||1 Teaspoon (To Garnish)|
|Soy sauce||6 Tablespoon|
|Mirin/Sweet sherry||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Hichimi togarishi/Paprika||1 Teaspoon|
Serving size: Complete recipe
Calories 10987 Calories from Fat 3361
% Daily Value*
Total Fat 374 g575.7%
Saturated Fat 109.6 g547.9%
Trans Fat 2.9 g
Cholesterol 5723.5 mg
Sodium 10596.5 mg441.5%
Total Carbohydrates 87 g29%
Dietary Fiber 3.9 g15.5%
Sugars 23.1 g
Protein 1710 g3419.9%
Vitamin A 19% Vitamin C 14.6%
Calcium 73.5% Iron 481.3%
*Based on a 2000 Calorie diet
Arrange the pork slices in the marinade and set aside at room temperature for 20 minutes, basting and turning the pork occasionally.
Remove from the marinade and pat dry with kitchen towels.
Discard the marinade.
Beat the eggs in a shallow bowl.
Dip the pork, first in the egg then in the breadcrumbs, shaking off any excess.
Arrange the coated pork pieces on a plate and chill in the refrigerator for 2 hours.
Heat the oil in a large frying-pan.
When it is hot, add the schnitzels and fry for 3 to 4 minutes on each side, or until they are golden brown and crisp.
Remove from the heat and drain on kitchen towels.
Cut the schnitzels, crosswise, into thin strips, then carefully reassemble into the schnitzel shape.