Panko Pork Cutlets

Name: Panko Pork Cutlets with Apple Slaw Scallion Rice & Sriracha Crema
Yield: 2 servings
Cuisine: Thai
Ingredients: 1/2 cup Breadcrumbs; 4 tbsp Sour Cream; 1 1/2 oz Sesame Dressing; 1/2 cup Rice; 1 unit Apple; 2 unit Scallions; 4 oz Coleslaw Mix; 1 tsp Sriracha; 12 oz Pork Cutlets; tsp Salt, tsp; tsp Black Pepper, tsp

with Apple Slaw Scallion Rice & Sriracha Crema

By Recipe0 System

Pork and apple are a classic pairing for a reason—the sweet and savory flavors are so much better together. Here, we give the pork a crispy element by coating it in panko breadcrumbs, then shallow-frying until golden. The apple is tossed into a crunchy slaw with shredded cabbage, carrots, and scallion in a tangy sesame dressing. It’s all served with buttery rice and a drizzle of sriracha crema. Pro tip: We HIGHLY recommend piling some of that slaw onto the pork to create the perfect bite…

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Breadcrumbs
4 tbsp Sour Cream
1 1/2 oz Sesame Dressing
1/2 cup Rice
1 unit Apple
2 unit Scallions
4 oz Coleslaw Mix
1 tsp Sriracha
12 oz Pork Cutlets
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 1 minute.

Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

4 SERVINGS: Use 1½ cups water.
2

While rice cooks, in a small bowl, combine half the sour cream (you’ll use the rest later) with sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
3

Halve, core, and very thinly slice half the apple.

Toss apple slices in a medium bowl with coleslaw mix, scallion greens, and sesame dressing (start with half the dressing, then taste and add more if desired) until coated. Season with salt and pepper.

4 SERVINGS: Slice whole apple.

TIP: If you like, try cutting the apple slices into thin matchsticks.
4

Pat pork* dry with paper towels.

Place panko in a zip-close bag and season generously with salt (we used 1 tsp kosher salt) and pepper.

Place remaining sour cream in a second medium bowl, then add pork and turn to thoroughly coat.

Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated.

4 SERVINGS: Use 2 tsp kosher salt.

TIP: You may need to move around cutlets in bag, pressing with your hands, to spread out panko and make it stick.
5

Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated pork (discard any panko that doesn’t stick).

Cook until panko is browned and pork is cooked through, 2-3 minutes per side.

Transfer to a paper-towel-lined plate. Season with salt.

TIP: Lower heat if panko begins to brown too quickly.
6

Fluff rice with a fork; stir in 1 TBSP butter and season with salt.

Divide rice, pork, and slaw between plates. Drizzle pork with sriracha crema and serve.

4 SERVINGS: Use 2 TBSP butter.

TIP: Try topping the pork with some of the apple slaw for a fresh and delicious bite!

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