Our oldest daughter found this recipe and it was immediately a crowd pleaser. Tender pork cutlets nested on a bed of sauced onions and fluffy rice — what more could you want out of a meal? Add a little Mae Ploy or Sriracha on top and this meal is perfection on a plate. This recipe requires a fryer or a deep pan to pan-fry the cutlets.

Ingredients

• 1.5 cups fluffy rice
• 4 pork cutlets
• 1 cup flour
• 1.5 cups Panko bread crumbs
• 4 eggs
• 4 tablespoons rice wine vinegar (or Mirin, if you can find it)
• 2 tablespoons soy sauce
• 3 tablespoons sugar (2 tablespoons if you have the mirin)
• 1 large onion, julienned
• Fry oil, enough to submerge your pork cutlets while frying them.

Equipment

• Deep fryer, OR deep pan and candy thermometer
• Saucepan with fitted lid

Process

1. Make the fluffy rice. Divide it into four bowls you will use for serving and set them aside.
2. Pound your pork cutlets flat with a mallet, then season with salt and pepper.
3. Mix the rice wine vinegar, soy sauce, and sugar together and place over medium heat in a saucepan.
4. Julienne your onion, and place it into the sauce from stage 3. Let the mix simmer while you work on the next steps.
5. Make an egg wash: beat two eggs with 1 tablespoon of water.
6. Build your fry station: put the flour into a shallow container, the egg wash into another shallow container, and the panko bread crumbs into a third container.
7. Dredge your pork cutlets in the flour, then dredge them in the egg wash, then in the panko bread crumbs. You want the cutlets to be thoroughly coated at each stage.
8. Heat your fry oil to 350 degrees. While it heats, beat the remaining two eggs and set aside.
9. Fry the cutlets for about 4 minutes each and let them cool on a cooling rack.
10. Slice each cutlet into strips.
11. Heat a small frying pan with a tight-fitting lid over medium heat. Place 1/4 of the onions into the pan and let them sizzle. Place one sliced pork cutlet over the onions, pour a bit of the beaten eggs over the cutlet, and cover. Let steam for 2-3 minutes.
12. Slide the onion/cutlet/egg mix out onto a bowl of rice, and repeat until all 4 cutlet bowls are complete. Spoon any leftover onion sauce onto the rice.
13. Serve and enjoy!

Did you like this recipe? Check out our Recipes Page for more!