White wine vinegar or rice vinegar Pound pork thin or must cook 5-7 min a side.
1/2 cup Panko Breadcrumbs
2-4 ounce Pork Cutlets. (Pound thick ones thin)
2 tablespoon Sour Cream
Sesame Cucumber Salad
1 tablespoon Sesame Oil
1 tablespoon Sesame Seeds
1 tablespoon White Wine Vinegar
1 teaspoon Sugar
2 tablespoon Hoisin Sauce
1 teaspoon Garlic Powder
2 tablespoon Ketchup
2 teaspoon Soy Sauce
1 tsp White Wine Vinegar
2 tablespoon Vegetable Oil
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.
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 half the 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. Repeat with remaining pork. TIP: Add more oil if pan seems dry after first batch.
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, vinegar, 2 tsp sugar, and a large pinch of salt in a medium bowl.
Mix together hoisin sauce, garlic powder, ketchup, and 4 tsp soy sauce (we sent more) in a small bowl, stirring until thoroughly combined.
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.