- 2 pork loin chops
- 60 g panko
- 2 tbsp. flour
- 1 egg, beaten
- 250 ml oil for frying
- Salt and pepper to taste
- 1 Florida Grapefruit, peeled, segmented and juiced (~115 g)
- 1 tsp. Florida Grapefruit zest
- 125 ml soy sauce
- 1 tsp. mirin
|Prep Time||Cook Time||Total Time|
|1 hour||15 minutes||1 hour15 minutes|
Fry the cutlet in oil for 3-5 minutes per side until golden brown.For the Florida Grapefruit Ponzu dressing, combine all ingredients in a bowl and cover; refrigerate for 1 hour.Serve over rice with ponzu dressing and Florida Grapefruit segments.
Between two pieces of wax paper, pound the pork loin into a flat cutlet then season with salt and pepper.Add oil to pan and bring to a medium heat.Cover the cutlet with flour, then egg, followed by a generous amount of panko crumbs.