Crispy Panko Pork Cutlets with Apple Slaw and Sriracha Crema

There’s something magical about the combination of crispy pork and sweet-tart apples. This recipe brings that classic pairing to life with golden panko-crusted pork cutlets, a crunchy apple slaw with sesame dressing and a side of buttery scallion rice. A drizzle of sriracha crema adds just the right amount of heat.

We highly recommend piling some of that slaw right on top of the pork for the perfect bite. It’s a simple, satisfying meal that comes together quickly-perfect for a busy weeknight.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, bring 1 cup of water to a boil. Add the jasmine rice and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the slaw: Core and thinly slice the apple into matchsticks. Thinly slice the scallions, separating white and green parts. In a medium bowl, combine the coleslaw mix, apple and white parts of scallion. Add the sesame dressing and toss to coat. Set aside.
3. Make the sriracha crema: In a small bowl, stir together the sour cream and sriracha until smooth. Season with a pinch of salt.
4. Prepare the pork: Season the pork cutlets on both sides with salt and pepper. Place the panko breadcrumbs on a shallow plate. Press each cutlet into the panko, coating both sides evenly.
5. Cook the pork: In a large nonstick skillet, heat about 1/4 inch of oil over medium-high heat. When the oil shimmers, add the breaded cutlets in a single layer. Cook for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
6. Finish the rice: Stir the remaining sliced scallion greens into the cooked rice. Season with salt to taste.
7. Serve: Divide the scallion rice among plates. Top with the crispy pork cutlets and a generous spoonful of apple slaw. Drizzle with sriracha crema. Enjoy!

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works, but adjust cooking time according to package instructions.

How do I store leftovers?

Store the pork, slaw and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork in a skillet to maintain crispiness.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure the sesame dressing is gluten-free. The rest of the ingredients are naturally gluten-free.