Pork Cutlets in Lemon Sauce
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When life gives you lemons, cook Pork Cutlets in Lemon Sauce. Soft chicken with zesty flavors from start to finish? Extra rice, please!
- 1/2 kilo Monterey Pork Cutlets
- 1/2 tsp salt
- 1/2 tsp white pepper
- 4 pcs egg yolks
- 2 tbsp light soy sauce
- 2 tbsp rice wine
- 1 cup cornstarch
- Magnolia Palm Olein (for deep frying)
- lemon slices
- 1/2 cup sugar
- 3/4 cup water
- 1 1/2 tbsp cornstarch
- 1 tsp lemon rind
- 1/4 cup lemon juice
- 1/4 tsp ginger, chopped
- 1/4 tsp garlic. Chopped
Season pork cutlets with salt and pepper.
Combine yolks, soy sauce, and wine. Mix it well.
Mix the meat pieces and coat evenly. Set it aside for at least 30 minutes.
Remove the meat and dust with cornstarch.
Deep fry in a wok with hot oil.
Drain fried pork cutlets in paper towels to remove excess oil.
For the sauce: Combine all ingredients in a saucepan. Cook over medium heat and stir continuously until thick enough.
Pour the sauce over pork cutlets with lemon slices.
- Serving good for four to five.
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