Panko Pork Cutlets with Apple Slaw

🥘 Ingredients

• apple
  1 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• coleslaw mix
  4 oz
• jasmine rice
  ½ cup
• oil
• panko breadcrumbs
  ½ cup
• paper towels
• pork cutlets
  12 oz
• salt
  1 tsp
• scallions
  2 unit
• sesame dressing
  1.5 oz
• sour cream
  4 tbsp
• sriracha
  1 tsp

🍳 Cookware

• small pot
• small bowl
• medium bowl
• plastic bag
• medium bowl
• large pan

1. 

   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 minutes . Add jasmine 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.

   scallions: 2 unit, oil, jasmine rice: ½ cup, salt: 1 tsp
2. 

   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.

   sour cream: 4 tbsp, sriracha: 1 tsp
3. 

   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 black pepper . 4 SERVINGS: Slice whole apple. TIP: If you like, try cutting the apple slices into thin matchsticks.

   apple: 1 unit, coleslaw mix: 4 oz, sesame dressing: 1.5 oz, black pepper: 1 tsp
4. 

   4

   Pat pork cutlets dry with paper towels . Place panko breadcrumbs in a plastic 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.

   pork cutlets: 12 oz, paper towels, panko breadcrumbs: ½ cup
5. 

   5

   Heat a ¼-inch layer of oil in a large 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. 

   6

   Fluff rice with a fork; stir in 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!

   butter: 1 tbsp