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Japanese-Style Panko Pork Cutlets
Japanese-Style Panko Pork Cutlets

Japanese-Style Panko Pork Cutlets

with Sesame Cucumber Salad and Jasmine Rice

Global Eats
Rated 3.3 / 4
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Our chefs took inspiration from the dish katsu when coming up with the recipe—think of katsu as Japan’s answer to schnitzel, featuring breaded meat with a savory–sweet sauce. They’ve adapted it slightly, using sour cream as extra insurance to make sure that the crumbs stick to the thin-cut pork. But that change makes a world of difference, guaranteeing a crispy, golden brown crust.

Tags:Egg freeNut free
Allergens:WheatMilkSoy
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

½ cup

Jasmine Rice

½ cup

Panko Breadcrumbs

(ContainsWheat)

12 ounce

Pork Cutlets

2 tablespoon

Sour Cream

(ContainsMilk)

3 unit

Persian Cucumber

2 unit

Scallions

1 tablespoon

Sesame Oil

1 tablespoon

Sesame Seeds

5 teaspoon

White Wine Vinegar

2 tablespoon

Hoisin Sauce

(ContainsWheat,Soy)

1 teaspoon

Garlic Powder

2 tablespoon

Ketchup

2 teaspoon

Soy Sauce

(ContainsSoy)

Not included in your delivery

2 tablespoon

Vegetable Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat44 g
Saturated Fat8 g
Carbohydrate74 g
Sugar19 g
Dietary Fiber3 g
Protein46 g
Cholesterol100 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Small pot
Paper Towel
Large Pan
Bowl
Small Bowl
InstructionsPDF
Instructions
1

Place rice, ¾ cup water, and a pinch of salt in a small pot. Cover and bring to a boil, then lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.

2

Meanwhile, place panko on a plate. Pat pork dry with a paper towel, then season all over with salt and pepper. Brush evenly with sour cream. Dip pork one piece at a time into panko, flipping to coat and pressing to adhere.

3

Heat a thin layer of oil in a large pan over high heat (we used 2 TBSP; use a nonstick pan if you have one). Add pork to pan and cook until panko is golden brown and crisp, about 3 minutes per side. Transfer to a paper-towel-lined plate and set aside.

4

Wash and dry all produce. Slice cucumbers into thin rounds. Trim, then thinly slice scallions, keeping greens and whites separate. Toss together cucumbers, sesame oil, scallion whites, half the sesame seeds, 1 TBSP vinegar (we’ll use the rest later), 1 tsp sugar, and a large pinch of salt in a medium bowl.

5

Mix together hoisin sauce, garlic powder, ketchup, 2 tsp soy sauce (we sent more), and remaining vinegar in a small bowl, stirring until thoroughly combined.

6

Slice pork into strips. Divide rice and cucumbers between plates, then arrange pork on top of rice. Drizzle pork with sauce. Sprinkle with scallion greens and remaining sesame seeds.

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