Crispy Panko Pork Cutlets with Sesame Cucumber Salad and Jasmine Rice

These crispy panko-crusted pork cutlets are a weeknight dinner dream. Inspired by Japanese katsu, this recipe uses sour cream to help the panko breadcrumbs adhere, ensuring a perfectly golden and crunchy crust every time. Paired with a refreshing sesame cucumber salad and fluffy jasmine rice, it’s a balanced meal that’s both satisfying and easy to prepare.

The savory-sweet sauce, made with hoisin, ketchup and soy sauce, adds the perfect finishing touch. Whether you’re new to cooking Asian-inspired dishes or a seasoned pro, this recipe is sure to become a favorite.

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Ingredients

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

24 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

4 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place rice, 1½ cups water and a pinch of salt in a small pot. Cover and bring to a boil, then reduce heat to low and simmer until tender, about 15 minutes. Remove from heat and keep covered until ready to serve.
2. While rice cooks, spread panko breadcrumbs on a plate. Pat pork cutlets dry with paper towels and season both sides with salt and pepper. Brush each cutlet evenly with sour cream, then press into the panko, coating both sides.
3. Heat a thin layer of vegetable oil (about 2 tablespoons) in a large nonstick skillet over high heat. Add half the pork cutlets and cook until golden brown and crispy, about 3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with remaining pork, adding more oil if needed.
4. Meanwhile, wash and dry the produce. Slice cucumbers into thin rounds. Trim and thinly slice scallions, separating white and green parts. In a medium bowl, combine cucumbers, sesame oil, scallion whites, half the sesame seeds, white wine vinegar, sugar and a generous pinch of salt. Toss to coat.
5. In a small bowl, mix hoisin sauce, garlic powder, ketchup and soy sauce until smooth. Set aside.
6. Slice the cooked pork cutlets into strips. Divide rice and cucumber salad among plates. Arrange pork strips on top of rice, drizzle with the sauce and garnish with scallion greens and remaining sesame seeds.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken is cooked through.

What can I substitute for hoisin sauce?

You can use a mixture of soy sauce, peanut butter and a little honey or brown sugar as a substitute.

How do I reheat leftovers?

Reheat the pork in an oven or air fryer at 350°F to maintain crispiness. The cucumber salad is best fresh, but you can store it separately.