Crispy Panko Pork Cutlets with Hoisin Sriracha Sauce and Ginger Rice

These crispy panko-crusted pork cutlets are a quick and delicious weeknight dinner, inspired by Japanese katsu. Thin-cut pork chops are coated in crunchy panko breadcrumbs, pan-fried until golden and served over fragrant ginger rice with roasted carrots. The finishing touch is a sweet and spicy hoisin sriracha sauce that ties everything together.

With a balance of textures and flavors-crunchy, tender, savory and a little heat-this dish is sure to become a family favorite. Best of all, it comes together in under an hour with simple ingredients.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Peel and mince or grate the ginger until you have ½ tablespoon. Peel the carrots and slice them on a deep diagonal into ½-inch-thick spears. Halve the lime.
2. In a small bowl, whisk together hoisin sauce, ½ teaspoon sriracha, 1½ teaspoons sesame oil, a squeeze of lime juice and 1 tablespoon water. Set the sauce aside. On a baking sheet, toss the carrot spears with a drizzle of vegetable oil and season generously with salt and pepper. Roast until tender, about 20 minutes, tossing halfway through.
3. Melt ½ tablespoon butter in a small pot over medium-high heat. Add the minced ginger and cook, stirring, until fragrant, about 1-2 minutes. Add ¾ cup water and a pinch of salt (about ¼ teaspoon). Bring to a boil, then stir in the jasmine rice. Return to a boil, then reduce heat to low, cover and simmer until the rice is tender, 15-20 minutes. Remove from heat and keep covered until ready to serve.
4. While the rice cooks, prepare the pork. On a plate, combine panko breadcrumbs, garlic powder, half the sesame seeds and a generous pinch of salt. Pat the pork cutlets dry with paper towels and season both sides with salt and pepper. Brush each cutlet with sour cream to coat evenly. Dredge each cutlet in the panko mixture, pressing firmly to adhere. Place the breaded cutlets on a clean plate.
5. Heat a ¼-inch layer of vegetable oil in a large nonstick skillet over high heat. Once the oil is shimmering, carefully add the pork cutlets. Cook until the crust is deep golden brown and the pork is cooked through, 2-3 minutes per side. (If the crust browns too quickly, reduce the heat.) Transfer the cooked cutlets to a paper-towel-lined plate and immediately season with a pinch of salt.
6. Fluff the cooked rice with a fork and stir in a squeeze of lime juice. Season with salt and pepper to taste. Divide the rice, roasted carrots and pork cutlets among plates. Sprinkle with the remaining sesame seeds. Drizzle the hoisin sriracha sauce over the pork or serve it on the side. For extra heat, drizzle additional sriracha over the dish.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for hoisin sauce?

You can use a mix of soy sauce, a bit of brown sugar and a splash of rice vinegar as a substitute, though the flavor will be slightly different.

Is this dish gluten-free?

The panko breadcrumbs and hoisin sauce typically contain gluten. For a gluten-free version, use gluten-free panko and tamari instead of hoisin (or a gluten-free hoisin).