FAMILY 15

PANKO PORK CUTLETS

HELLO
PANKO CRUST
Ginger Lime Sriracha Jasmine Rice Garlic Powder Pork Cutlets
Japanese-style breadcrumbs give
pork cutlets a crispy, golden-brown crust.

Carrots Hoisin Sauce Sesame Oil Panko Breadcrumbs Sesame Seeds Sour Cream
PREP: 10 MIN TOTAL: 45 MIN CALORIES: 740 (Contains: Soy, Wheat) (Contains: Wheat) (Contains: Milk)

41.15F HOISIN-SRIRACHA CRISPY PORK _NJ.indd 1 9/20/18 1:37 PM

• Peeler
BUST OUT
• Paper towels 1 PREHEAT AND PREP
Wash and dry all produce. Adjust
rack to top position and preheat oven to
2 MIX SAUCE AND
ROAST CARROTS
In a small bowl, stir together hoisin
3 COOK RICE
Melt 1 TBSP butter in a small pot
over medium-high heat. Add minced
• Small bowl • Large pan
• Baking sheet 425 degrees. Peel ginger, then mince or sauce, sriracha, sesame oil, a squeeze ginger and cook, stirring, until fragrant,
• Small pot grate until you have 1 TBSP. Peel carrots, of lime juice, and 2 TBSP water; set 1-2 minutes. Add 1¾ cups water and
• Oil (1 tsp + more for frying) then slice on a deep diagonal into aside. Toss carrots with a drizzle of a pinch of salt (about ¼ tsp). Bring to
• Butter (1 TBSP) ½-inch-thick spears. Halve lime. vegetable oil on a baking sheet. Season a boil, then stir in rice and return to a
(Contains: Milk)
with plenty of salt and pepper. Roast full boil. Lower heat, reduce to a gentle
in oven until tender, about 20 minutes, simmer, and cover. Cook until tender,
INGREDIENTS tossing halfway. 15-20 minutes. Keep covered off heat.
Ingredient 4-person

• Ginger 1 Thumb

• Carrots 4

• Lime 1

• Hoisin Sauce 4 TBSP

• Sriracha 1 tsp

• Sesame Oil 1 TBSP

• Jasmine Rice 1 Cup

• Panko Breadcrumbs

• Garlic Powder

• Sesame Seeds
1 Cup

1 tsp

1 TBSP
4 BREAD PORK
Meanwhile, mix together panko,
garlic powder, half the sesame seeds,
5 COOK PORK
Heat a ¼-inch layer of vegetable oil
in a large, preferably nonstick pan over
6 FINISH AND SERVE
Fluff rice with a fork, then stir in a
big squeeze of lime juice. Season with
• Pork Cutlets 24 oz and a large pinch of salt on a plate. Pat high heat. Once very hot, add half the pork salt and pepper. Divide rice, carrots,
• Sour Cream 4 TBSP pork dry with a paper towel, then season and cook until crust is golden brown and and pork between plates. Sprinkle with
all over with salt and pepper. Brush meat is cooked through, 2-3 minutes per remaining sesame seeds. Drizzle sauce
WINE CLUB pork with sour cream, coating evenly. side. (TIP: Lower heat if crust browns too over pork (or serve it on the side for
Pair this meal with EASY Working with one cutlet at a time, dip quickly.) Transfer to a paper-towel-lined picky eaters).
a HelloFresh Wine
matching this icon. pork into panko mixture, flipping to coat plate and immediately season with salt.
HelloFresh.com/Wine
and pressing to adhere. Set finished Repeat with remaining pork. FRESH TALK

WK 41 NJ-15_FAM
cutlets aside on another plate while you What are your favorite
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41.15F HOISIN-SRIRACHA CRISPY PORK _NJ.indd 2 9/20/18 1:37 PM