---
title: Panko Pork Cutlets
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/panko-pork-cutlets-5b7dac5530006c466e12a612
servings: 4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Spicy
  - Asian
  - Pork
  - Quick
rating: 4.0
rating_count: 907
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/panko-pork-cutlets.avif"
---
Wash and dry all produce. Adjust oven rack to top position and preheat oven to 425°F. Peel @ginger{½%tbsp}, then mince or grate until you have ½ tbsp. Peel @carrots{8%oz}, then slice on a deep diagonal into ½-inch-thick spears. Halve @lime{1%unit}.

In a #small bowl{}, mix @hoisin sauce{2%tbsp}, ½ tsp @sriracha{½%tsp}, 1½ tsp @sesame oil{1½%tsp}, a squeeze of lime, and @water{1¼%cup} until smooth. Set aside. Toss carrots with a drizzle of @vegetable oil{3%tbsp} on a #baking sheet{}. Season with plenty of @salt{1%tsp} and @black pepper{1%tsp}. Roast until tender, about ~{20%minutes}, tossing halfway.

Melt @butter{½%tbsp} in a #small pot{} over medium-high heat. Add minced ginger and cook, stirring, until fragrant, ~{2%minutes}. Add ¾ cup of the remaining water and a pinch of salt. Bring to a boil, then stir in @jasmine rice{1%cup} and return to a boil. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, ~{15%minutes}. Keep covered off heat.

Meanwhile, mix together @panko breadcrumbs{½%cup}, ½ tsp @garlic powder{½%tsp}, half the @sesame seeds{1%tbsp}, and a large pinch of salt on a plate. Pat @pork cutlets{4%pieces} dry with a #paper towel{}, then season all over with salt and pepper. Brush pork with @sour cream{2%tbsp}, coating evenly. Working one cutlet at a time, dip pork into panko mixture, coating all over and pressing to adhere. Set finished cutlets aside on another plate while you work with the rest.

Heat a ¼-inch layer of vegetable oil in a #large pan{}, preferably nonstick, over high heat. Once very hot, add pork and cook until crust is golden brown and meat is cooked through, ~{3%minutes} per side. Lower heat if crust browns too quickly. Transfer to a paper-towel-lined plate and immediately season with salt.

Fluff rice with a #fork{}, then stir in a squeeze of lime juice. Season with salt and pepper. Divide rice, carrots, and pork between plates. Sprinkle with remaining sesame seeds. Drizzle sauce over pork or serve on the side. TIP: Drizzle over the remaining sriracha for extra heat.