Allegiance Pork Tenderloin Cutlets
Directions
- Pound out the sliced pork with a meat mallet.
- Dust with the flour, dip in the egg wash and dust once again with the flour.
- Heat the brilliance and sauté the cutlets. Combine the cabbage, cilantro and dressing.
- Place the cutlets on paper towel to remove excess oil.
- Arrange the cabbage, pork, rice and avocado.
- Top the pork with the togarashi sauce.
Ingredients
- 4 each Allegiance® Pork. Tenderloin, 1 ½ to 2 oz. slices
- 1/2 avocado(s), divided into 4 slices
- for cooking oil, Brilliance Butter flavored
- 1 cup Peak Fresh Produce® Cabbage
- 1 tbsp cilantro, fresh
- 1 cup egg wash
- 1 cup flour, seasoned
- 2 oz rice, jasmine , cooked
- 2 oz Village Garden® Sesame Ginger Vinaigrette
- for garnish sesame seeds
- Tattoo Japanese Togarashi Sauce
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
