dinner · asian
Crispy Panko Pork with Jasmine Rice & Sesame Cabbage
Ingredients Tap to check off
Instructions
1
Combine rinsed jasmine rice, cold water, and salt in a small pot and bring to a boil over high heat.
2
Cover rice tightly with a lid, reduce heat to low, and cook undisturbed for 12 minutes.
3
Pound pork cutlets between parchment paper to an even 0.5-inch thickness, seasoning both sides with salt and pepper.
4
Set up a dredging station with flour in one shallow bowl, beaten egg in a second, and panko breadcrumbs in a third.
5
Dredge each seasoned pork chop in flour, dip into beaten egg, and press firmly into panko until completely coated.
6
Heat vegetable oil in a 12-inch skillet over medium-high heat for 2 minutes until shimmering and hot.
7
Lay breaded cutlets into the hot oil and fry undisturbed for 3 to 4 minutes until deeply golden.
8
While cutlets fry, toss shredded cabbage with rice vinegar, sesame oil, and sesame seeds in a bowl.
9
Flip cutlets and fry the second side for 3 minutes until crisp, golden brown, and cooked through.
10
Transfer crispy cutlets to a cutting board to rest for 2 minutes, then slice into 0.75-inch strips.
11
Fluff cooked jasmine rice with a fork and divide between plates alongside sliced cutlets, cabbage slaw, and tonkatsu sauce.
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