- 1 cup long-grain white rice
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 5 tablespoons canola oil
- kosher salt and black pepper
- 1/2 small head napa cabbage, thinly sliced (about 4 cups)
- 2 scallions, thinly sliced
- 2 carrots, coarsely grated
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 4 thin pork cutlets (about 1 pound total)
- 1/4 cup fresh cilantro leaves
- Cook the rice according to the package directions.
- Combine the lime juice, soy sauce, sugar, 3 tablespoons of the oil, and ¼ teaspoon salt in a medium bowl. Add the cabbage, scallions, and carrots and toss to combine. Let sit, stirring occasionally, until slightly softened, at least 10 minutes.
- Meanwhile, place the eggs and bread crumbs in separate shallow bowls. Season the pork with ¼ teaspoon each salt and pepper. Coat in the eggs and then the bread crumbs, pressing gently to help them adhere.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Working in 2 batches, cook the pork until golden and cooked through, 2 to 3 minutes per side; slice.
- Serve the pork with the rice and slaw and sprinkle with the cilantro.