---
title: Japanese-Style Panko Pork Cutlets
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/japanese-style-panko-pork-cutlets-5a2b0d2905346868a85a06e2
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Wheat, Milk, Soy]
tags: [High Protein, Asian-Inspired, Quick]
rating: 4.0
rating_count: 3900
source_chef: Recipe Development Team
review_highlights:
  - theme: Crispy Texture
    text: The sour cream breading trick guarantees a golden, crunchy crust
  - theme: Flavor Balance
    text: Savory-sweet hoisin sauce pairs perfectly with the refreshing cucumber salad
image: "https://images.recipes.furrysalamander.com/japanese-style-panko-pork-cutlets.avif"
---
@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}

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.

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.

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.

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{}.

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

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.