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, egg yolks only
2 tbsp light soy sauce
2 tbsp rice wine
1 cup cornstarch
MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL for deep-frying
lemon slices, for topping

Lemon Sauce

1/2 cup sugar
3/4 cup water
1-1/2 tbsp cornstarch
1 tsp lemon rind
1/4 cup lemon juice
1 tsp chopped ginger
1 tsp chopped garlic

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. Set aside to marinate for at least 30 minutes.
  2. Remove meat from marinade and dust with cornstarch. Deep-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.

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