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Time
35 min
Level
Basic
Author
hellofresh

Japanese-Style Panko Pork Cutlets | with Sesame Cucumber Salad and Jasmine Rice

wheat
milk
soy
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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 and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.
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 (we used 2 TBSP; use a nonstick pan if you have one). Add pork to pan and cook until panko is golden brown and crisp, about 3 minutes per side. Transfer to a paper-towel-lined plate and set aside.
4
Wash and dry all produce. Slice cucumbers into thin rounds. Trim, then thinly slice scallions, keeping greens and whites separate. Toss together cucumbers, sesame oil, scallion whites, half the sesame seeds, 1 TBSP vinegar (we’ll use the rest later), 1 tsp sugar, and a large pinch of salt in a medium bowl.
5
Mix together hoisin sauce, garlic powder, ketchup, 2 tsp soy sauce (we sent more), and remaining vinegar in a small bowl, stirring 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.
Micro nutrients
Total weight
630.34g
Carbs
94.77g
Dietary fiber
4.26g
Sugar
17.36g
Fats
53.66g
Saturated
14.11g
Poly
11.86g
Mono
20.8g
Trans
0.1g
Proteins
54.4g
Calcium
33.34%
Iron
44.87%
Magnesium
14.31%
Vitamin A
23.02%
Vitamin C
37.57%
Vitamin D
0mcg
Vitamin B6
9.53%
Sodium
136.11%
Potassium
58.77%
Cholesterol
90.76%
Percentages are based on a diet of 2000 calories a day.
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