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Pecan Crusted Pork Cutlets
2 lbs. boneless pork cutlets
2 cups bread crumbs
1/2 cup sherry
1 cup finely chopped pecans
1/2 cup say sauce
all purpose flower
6 green onions, minced
2 eggs, lightly beaten
2 Tbsps. minced peeled ginger
Pound pork to 1/4" thickness; pat dry. Blend sherry, soy sauce, green onions and ginger in large glass bowl. Add pork. Cover and refrigerate at least 2 hours.
Drain pork; pat dry. Mix bread crumbs and pecans. Dredge pork in flour, shake off excess. Dip into eggs. Dredge in bread crumb mixture, pressing to adhere. Place cutlets on platter and refrigerate for 1/2 hour minimum.
Heat 1" of oil in heavy large skillet oven medium-high heat. Cook pork in batches until crisp and brown, about 3 minutes per side.
Serve immediately.
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