Crispy Panko Pork Cutlets with Sesame Cucumber Salad and Jasmine Rice

These crispy panko pork cutlets are a weeknight dinner dream. Inspired by Japanese katsu, we use 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, this meal is balanced, satisfying and full of flavor.

The savory-sweet sauce, made with hoisin, ketchup and soy sauce, ties everything together. It’s a quick and easy dinner that feels special but comes together in under 30 minutes. Perfect for busy nights when you want something delicious without a lot of fuss.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place rice, ¾ cup water and a pinch of salt in a small pot. Cover and bring to a boil, then lower heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, place panko on a plate. Pat pork 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.
3. Heat a thin layer of oil in a large pan over high heat (use a nonstick pan if available). Add pork and cook until panko is golden brown and crisp, about 3 minutes per side. Transfer to a paper-towel-lined plate.
4. Wash and dry all produce. Slice cucumbers into thin rounds. Trim and thinly slice scallions, keeping greens and whites separate. In a medium bowl, toss together cucumbers, sesame oil, scallion whites, half the sesame seeds, 1 tablespoon vinegar, 1 teaspoon sugar and a large pinch of salt.
5. In a small bowl, mix together hoisin sauce, garlic powder, ketchup, 2 teaspoons soy sauce and the remaining vinegar until thoroughly combined.
6. 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.

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 mix of soy sauce and a little brown sugar or molasses as a substitute.

How do I store leftovers?

Store components separately in the refrigerator. Reheat pork in an oven or air fryer to maintain crispiness.