Panko Pork Cutlets with Apple Slaw
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Panko Pork Cutlets with Apple Slaw

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.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit


½ cup

Jasmine Rice

1 unit


4 ounce

Coleslaw Mix

1.5 ounce

Sesame Dressing

(Contains Soy, Wheat)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon


4 tablespoon

Sour Cream

(Contains Milk)

12 ounce

Pork Cutlets

Not included in your delivery

1 teaspoon

Vegetable Oil



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber2 g
Protein40 g
Cholesterol105 mg
Sodium1540 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.


Small pot
Small Bowl
Medium Bowl
Paper Towel
Plastic Bag
Large Pan


Cook Rice

• 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.

Make Sriracha Crema

• 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.

Make Slaw

• 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.

Coat Pork

• 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.

Cook Pork

• 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.

Finish & Serve

• 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!