Crispy Pork Cutlet Salad With Ginger-Garlic Dressing | Oregonian Recipes
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Cooking tools:
- Meat tenderizer
- Rolling pin
- Saute pan
- Chef's knife
- Tongs
- Grater
- Peeler
- Plastic wrap
- Cutting board
- Whisk
- Mixing bowl
- Dinner plate
- Paper towel
- Stove
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 4 teaspoons finely chopped shallot
- 1/2 teaspoon ground ginger powder, or 1 teaspoon finely grated fresh ginger
- 1 teaspoon finely minced garlic
- 4 teaspoons ketchup
- 2 tablespoons plus 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- 4 tablespoons vegetable oil
- 6 cups baby salad greens
- 1 medium carrot, peeled and shredded
- 3 boneless "thin cut" pork loin chops (about 3/4 pound)
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 teaspoon Dijon mustard
- 1 cup panko crumbs
- 1/4 cup vegetable oil
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