Mixed Plate Recipe
Three local favorites! Teri-chicken, grilled Mahi and pork cutlet for the person who can’t decide on just one.
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Ingredients
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Teri-Chicken
Grilled Mahi
Pork Cutlet
Method
Teri-Chicken
- 1
Marinate the Chicken
In a large bowl, mix the soy sauce, brown sugar, grated ginger, minced garlic, and chopped green onions. Add the chicken thighs to the marinade and let them sit for at least 30 minutes (or up to overnight in the refrigerator).
- 2
Grilled Mahi
- 3
Prepare the Mahi
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper. Brush this mixture over the Mahi Mahi fillets.
- 4
Pork Cutlet
- 5
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with salt and black pepper.
- 6
Bread the Pork Cutlets
Dredge each pork cutlet in flour, shaking off excess. Dip into beaten eggs, then coat with bread crumbs. Repeat with all cutlets.
- 7
Fry the Pork Cutlets
In a large skillet, heat vegetable oil over medium heat. Once hot, fry the breaded pork cutlets for about 4-5 minutes on each side, or until golden brown and cooked through.