Panko Pork Cutlets with Apple Slaw

• 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.