ITALIAN CUTLETS WITH PANKO BREADING #154

     here is a variation of Italian breaded cutlets using Japanese Panko bread crumbs.  Does it make a difference? Yes!  This is a recipe that one can use veal, chicken, or even pork sirloin.  I encourage you to try it as it gives it a new taste to a very old and great Italian recipe. The pork sirloin when pounded thin will serve 4 to 6 people generously and is a good substitute for veal.  One can call this Italian cutlets or
German schnitzel depending if you are Italian or German.  Don't over cook as you want to have the meat
golden brown not dark brown.
INGREDIENTS:
     4 pieces of pork sirloin, veal, or chicken
     2 cups panko Japanese bread crumbs
     1 cup flour
     1/2 cup Parmesan cheese
     1 tbl dry mustard
     2 large eggs whipped
     4 cloves garlic, peeled and minced
     1 tsp salt
     1/2 tsp black pepper
     1 tbl oregano
     1/2 cup of virgin olive oil
     juice of one lemon
DIRECTIONS:
     1. pound the pork sirloin  or other meat very
         thin  in a gallon size plastic bag using a mallet
     2. whip the eggs and put them in a shallow pan or
         bowl
     3. put the oregano and dry mustard, salt and pepper
         into the bowl with the Panko bread crumbs
     4. put the Panko bread crumbs into a shallow pan
         or bowl, and the flour in another shallow pan or bowl
     5. dredge the meat in the flour, then the egg mixture, and
         then in the Panko bread crumbs
     6. pour the virgin olive oil into a large fry pan over medium
         heat
     7. test the oil with a small piece of meat and then put the
         pieces into the oil and saute 3 or 4 minutes until golden
         brown and then, turn over and fry the other side again
         about 3 or 4 minutes until golden brown
     8. The pounded pork sirloin will serve 4 to 6 people
         generously, chicken or veal will serve 4 people