Japanese-Style Panko Pork Cutlets

🥘 Ingredients

• garlic powder
  ½ tsp
• hoisin sauce
  2 tbsp
• jasmine rice
  ½ cup
• ketchup
  1 tbsp
• panko breadcrumbs
  ½ cup
• persian cucumber
  1 unit
• pork cutlets
  8 oz
• scallions
  2 unit
• sesame oil
  1 tsp
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp
• soy sauce
  1 tbsp
• sugar
  1 tbsp
• vegetable oil
  2 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• small pot
• large pan
• medium bowl
• small bowl

1. 

   1

   jasmine rice panko breadcrumbs pork cutlets sour cream persian cucumber scallions sesame oil sesame seeds white wine vinegar hoisin sauce garlic powder ketchup soy sauce vegetable oil sugar

   jasmine rice: ½ cup, panko breadcrumbs: ½ cup, pork cutlets: 8 oz, sour cream: 2 tbsp, persian cucumber: 1 unit, scallions: 2 unit, sesame oil: 1 tsp, sesame seeds: 1 tbsp, white wine vinegar: 1 tsp, hoisin sauce: 2 tbsp, garlic powder: ½ tsp, ketchup: 1 tbsp, soy sauce: 1 tbsp, vegetable oil: 2 tbsp, sugar: 1 tbsp
2. 

   2

   Place jasmine rice, 1½ cups 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, ⏱️ 15 minutes . Keep covered off heat until meal is ready.
3. 

   3

   Meanwhile, place panko breadcrumbs on a plate. Pat pork cutlets 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.
4. 

   4

   Heat a thin layer of vegetable oil in a large pan over high heat. Add half the pork to pan and cook until panko is golden brown and crisp, ⏱️ 3 minutes per side. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining pork. Add more oil if pan seems dry after first batch.
5. 

   5

   Wash and dry all produce. Slice persian cucumber into thin rounds. Trim, then thinly slice scallions, keeping greens and whites separate. Toss together cucumber, sesame oil, scallion whites, half the sesame seeds, white wine vinegar, 2 tsp sugar, and a large pinch of salt in a medium bowl .
6. 

   6

   Mix together hoisin sauce, garlic powder, ketchup, and 4 tsp soy sauce in a small bowl , stirring until thoroughly combined.
7. 7

   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.