Panko Pork Cutlets

In a small bowl, mix hoisin sauce, ½ tsp sriracha, 1½ tsp sesame oil, a squeeze of lime, and 1 TBSP water (we sent more sriracha and oil). Set aside. Toss carrots with a drizzle of vegetable oil on a baking sheet. Season with plenty of salt and pepper. Roast until tender, about 20 minutes, tossing halfway.

Melt ½ TBSP butter in a small pot over medium-high heat. Add minced ginger and cook, stirring, until fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt (about ¼ tsp). Bring to a boil, then stir in rice and return to a boil. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, 15-20 minutes. Keep covered off heat.

Meanwhile, mix together panko, ½ tsp garlic powder, half the sesame seeds, and a large pinch of salt on a plate. Pat pork dry with a paper towel, then season all over with salt and pepper. Brush pork with sour cream, coating evenly. Working one cutlet at a time, dip pork into panko mixture, coating all over and pressing to adhere. Set finished cutlets aside on another plate while you work with the rest.

Heat a ¼-inch layer of vegetable oil in a large, preferably nonstick pan over high heat. Once very hot, add pork and cook until crust is golden brown and meat is cooked through, 2-3 minutes per side. (TIP: Lower heat if crust browns too quickly.) Transfer to a paper-towel-lined plate and immediately season with salt.