I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater. The pork must be thin get done in the short cooking time, so pound it if necessary. Katsu is served with a dipping sauce. Here is a simple one: * 1/2 cup catsup * 1-1/2 to 2 tablespoons Worcestershire sauce * 1/2 teaspoon dry mustard mixed with a little water There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't. The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real. One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm. The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs. This can be made with chicken too. Jim Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet

I use flour first also. Try 2 different ways : Right in the flour or Pat it dry with a paper towel a little. Also try a thicker Egg Wash ( less milk ) I put a tablespoon of flour in the crumbs, besides all kinds of Spices, Parmesan Cheese , Garlic powder , Onion powder, salt , Pepper and with Pork an Italian pinch of Powdered Cloves Sometimes I add crushed Corn Flakes or Rice Krispies, for a Crunchy Crust. Lou Save me one !!!

Teryaki keeps well in the refrigerator. I do something very similar but my method is diefferent. When I prepare the veggies, I keep them separate on a big stainless pizza pan I have. Then drain the chicken, saving the marinade, heat the wok, add the oil and when hot stir fry the chicken and when no longer pink, remove into a clean pie dish, wipe the wok, add a little wine...rice wine or sherry or just plain white wine, to the reserved marinade, add about 1 1/2 T cornstarch and stir. Then heat the wok, add the oil and begin to fry the veggies, I start with the broccoli and carrot buttons( I don't grate) and celery sliced on the diagonal as they take longest, then add the onions and the green peppers and soon after the peas. When all had browned a little, I add the cornstarch marinade stuff.....and toss to coat all and bring to a boil, put the lid on and cook for a minute. I am a little goosey about reusing a chicken marinade without cooking it well, so I often dump the marinade and get some fresh terayaki to mix with the wine and cornstarch. BUT...LOL...with my method you don't have that extra fry pan to wash !! Now I am hungry for a nice chicken ( or shrimp!) stir fry! Linda C

Thanks for posting this Carol, now I can print out the recipe and get THAT messy instead of my Craig Claiborne cookbook (grin). I used frozen peas and carrots (pre-cut!) or any other veggie I wish as a short cut.