Asian-Style Crispy Pork Katsu with Ginger-Scallion Rice & Steamed Bok Choy

Ingredients

• 1 1/2 lbs pork tenderloin or pork chops, pounded to ¼-inch thickness
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• ½ cup all-purpose flour
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup vegetable oil, for frying
• 1 1/2 cups jasmine rice, uncooked
• 2 1/4 cups chicken broth
• 1 tbsp fresh ginger, minced
• 3 stalks scallions, sliced thin, whites and greens separated
• 1 lb bok choy, halved lengthwise
• 1 tbsp sesame oil
• 2 tbsp soy sauce, for dipping
• 1 tbsp rice vinegar, for dipping

Instructions

1. 1

   Start rice: Bring broth to boil in medium pot. Add rice, stir once, reduce to low heat, cover and simmer 18 minutes. Remove from heat, let stand covered 5 minutes.

2. 2

   Prepare pork: Pat cutlets dry, season with salt and pepper. Set up dredging station with flour, beaten eggs, and panko in separate shallow dishes.