Are you craving a hearty and flavorful meal that combines the goodness of rice and a juicy breaded pork cutlet? Look no further! In this articleIn this recipe, we present a mouthwatering recipe for Rice with Breaded Pork Cutlet that will satisfy your taste buds and leave you wanting more.
This delightful dish pairs tender and crispy pork cutlets with fragrant jasmine white rice from Mahatma Rice, adding an extra touch of perfection to your dining experience.
For the breaded pork cutlet, you will need:
4 boneless pork chops
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
For the rice, you will need:
2 cups Mahatma Jasmine White Rice
3 cups water
1 teaspoon salt
Start by preparing the rice. Rinse the Mahatma Jasmine white rice under cold running water to remove excess starch. In a saucepan, mix the rice, the water to know the exact amount of water take a look here: (rice water ratio) and the salt. Bring to a boil over medium-high heat.
Once the water is boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes or until the liquid is absorbed and the rice is tender and fluffy.
Fluff the rice with a fork before serving.
While the rice is cooking, it’s time to prepare the breaded pork cutlet. Season the pork chops with salt and pepper on both sides. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
Dredge each pork chop in flour, shaking off any excess. Dip the floured chop into the beaten eggs, making sure it is coated evenly.
Finally, press the chop into the breadcrumbs, ensuring a generous coating on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded pork chops into the hot oil and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Make sure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
Once the pork cutlets are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
Types of Breaded Pork Cutlet
There are several variations of breaded pork cutlets that you can explore to add a personal touch to your dish. Here are a few popular options:
Traditional Breaded Cutlet: Follow the recipe above for a classic breaded pork cutlet that’s sure to please everyone at the table.
Panko Breaded Cutlet: Substitute regular breadcrumbs with panko breadcrumbs for an extra crispy and crunchy texture.
Parmesan Crusted Cutlet: Mix grated Parmesan cheese with the breadcrumbs for a flavorful twist on the traditional breaded pork cutlet.
Herb-infused Cutlet: Add dried herbs such as thyme, rosemary, or oregano to the breadcrumb mixture for a fragrant and delicious variation.
Secrets to Perfect Breaded Pork Cutlet
Tenderizing: Before breading the pork chops, tenderize them by pounding them gently with a meat mallet. This helps to ensure even cooking and a tender result.
Chill in the Refrigerator: After breading the pork chops, refrigerate them for 30 minutes. This step helps the breadcrumbs adhere better to the meat and prevents them from falling off during frying.
Proper Frying Temperature: To achieve a crispy and golden brown crust, make sure the oil is hot enough before adding the breaded pork chops. The ideal frying temperature is around 350°F (175°C). Use a kitchen thermometer to check the oil temperature.
Avoid Overcrowding: Fry the pork chops in batches, making sure not to overcrowd the skillet. Overcrowding the pan will lower the oil temperature and result in greasy cutlets. Give each chop enough space to cook evenly and maintain its crispy texture.
Now that your mouthwatering Rice with Breaded Pork Cutlet is ready, it’s time to think about the perfect accompaniments to complete your meal. Here are a few delicious options:
Fresh Garden Salad: Prepare a crisp and refreshing salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette dressing. The vibrant flavors will complement the richness of the pork cutlet and provide a refreshing contrast.
Steamed Vegetables: Opt for a healthy side by steaming a medley of vegetables like broccoli, carrots, and snap peas. Lightly season them with salt and pepper for a nutritious addition to your plate.
Mashed Potatoes: Creamy and buttery mashed potatoes are always a crowd-pleaser. They serve as the perfect canvas to soak up the delicious flavors of the pork cutlet and rice.
Garlic Butter Green Beans: Sauté fresh green beans in a sizzling garlic butter sauce until crisp-tender. The garlicky aroma and buttery taste will elevate your meal to the next level.
How to Properly Store Leftovers
Allow the leftover pork cutlets and rice to cool down to room temperature before storing. Place them in separate airtight containers and refrigerate within two hours of cooking.
Use within Three Days
Consume the leftovers within three days to ensure freshness. Reheat the pork cutlets in the oven or toaster oven at a low temperature to maintain their crispiness. The rice can be reheated in the microwave or on the stovetop with a splash of water to prevent it from drying out.
If you have a large quantity of leftovers, consider freezing them for future meals. Wrap the pork cutlets tightly in plastic wrap or place them in freezer bags, and store the rice in freezer-safe containers. Properly labeled, they can be stored in the freezer for up to three months.
The combination of rice and breaded pork cutlet is a delightful dish that satisfies both hunger and taste. By following our simple recipe and using Mahatma Jasmine White Rice, you can create a flavorful and comforting meal for yourself and your loved ones.
Don’t hesitate to explore different variations of breaded pork cutlets and experiment with various accompaniments to add your personal touch. Remember to store any leftovers properly to enjoy them later. So, gather your ingredients, get cooking, and savor the deliciousness of Rice with Breaded Pork Cutlet.