Panko Pork Cutlets with Apple Slaw
Scallion Rice & Sriracha Crema
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…
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
½ cup
Jasmine Rice
1 unit
Apple
4 ounce
Coleslaw Mix
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Sriracha
4 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Pork Cutlets
Not included in your delivery
1 teaspoon
Vegetable Oil
Kosher Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!
