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PORK CUTLETS IN LEMON SAUCE

Ingredients:

1/2 kg MONTEREY PORK CUTLETS
1/2 tsp iodized fine salt
1/2 tsp pepper
4 pc MAGNOLIA BROWN EGGS, use egg yolks only
2 tbsp light soy sauce
2 tbsp rice wine
1 cup cornstarch
1 L cooking oil for frying
1 pc lemon, sliced for topping

Lemon Sauce

1/2 cup sugar
3/4 cup water
1-1/2 tbsp cornstarch
1 tsp lemon rind
1 (150 g) pc lemon, juice squeezed (about 1/4 cup)
1 (2 g) tsp chopped ginger
2 cloves garlic, chopped

Procedure:

  1. Season pork cutlets with salt and pepper. Combine egg yolks, soy sauce and rice wine. Mix well. Pour over meat pieces and coat evenly. Cover and marinate in the chiller for at least 30 minutes.
  2. Remove meat from marinade and dust with cornstarch. Fry in hot oil. Drain excess oil on paper towels. Serve with sauce.
  3. Sauce: Combine lemon sauce ingredients in a saucepan. Cook over medium heat, stirring constantly until thick. Pour over fried pork cutlets. Top with slices of lemon.

Makes 4-5 servings.

Tip/s:

  • Substitute dry sherry or white wine for rice wine.
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