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
Sat fat 4g
How to Make It
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.