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4 pork cutlets
2 eggs, beaten
bread crumbs
salt and pepper
1/4 cup vegetable oil
2 cloves of garlic, minced
1 tbsp minced ginger
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tbsp honey
1 tbsp hot sesame oil
1/2 lime, juiced
green onions for garnish


1. Place the cutlets between sheets of plastic wrap and pound
until desired thickness (about 1/4 to 1/2 inch).
Pat dry then season both sides with salt and pepper.
Dredge each cutlet in flour, shaking off the excess.
Dip in egg, letting the excess drip off then coat in bread crumbs.

2. Let rest on a baking sheet for 5 minutes while the pan heats up.
Heat vegetable oil in a large pan or dutch oven.
When the oil begins to shimmer, cook cutlets in batches until
golden brown (about 3 minutes per side, depending on thickness).
Drain on paper towels.

3. In the same pan add the garlic and ginger, saute for 1 minute.
Add soy sauce, rice wine vinegar, honey and sesame oil.
Bring to a simmer then add lime juice.

4. Drizzle sauce over the cutlets or serve on the side for dipping.
Top with the green onions for garnish.
Serve with roasted or stir fried vegetables.

Number of Servings: 4

Notes: For a milder flavor use plain sesame oil.