Description
Sweet Chili Pork Cutlet Rice Bowls with Avocado Cream. A fantastic dinner recipe idea!
Ingredients
- 2 Ripe Avocados, Peeled And Pitted
- ½ cups Sour Cream
- 2 Tablespoons Buttermilk
- Non-stick Canola Oil Spray
- ½ cups All-purpose Flour
- 2 Eggs
- 2 Tablespoons Thai Sweet Chili Sauce
- 1 cup Panko Bread Crumbs
- 2 Boneless Pork Chops Or Cutlets (I Pounded Them To Even Thickness With A Meat Tenderizer)
- 1 cup Shredded Carrots
- 6 slices Fresh Pineapple Rings
- 2 Soft Or Hard-boiled Eggs, Peeled
- 2 Tablespoons Green Onions, Sliced
- 1 Tablespoon Chopped Parsley
- 1 teaspoon Sesame Seeds
- 1 cup Uncooked Basmati Rice (cook Per Package’s Instructions)
- Salt And Black Pepper
Preparation
In the bowl of your food processor or blender, add the avocado flesh, sour cream, buttermilk and a dash of salt and pepper. Puree until completely smooth, transfer to an airtight container, and refrigerate until you are ready to use.
Preheat your oven to 425 F and line a large lipped baking sheet with foil. Spray with a non-stick spray. Set aside.
Into one shallow bowl, add the flour and a dash of salt and black pepper. Into another shallow bowl, add the eggs and Thai sweet chili sauce. Whisk to combine. Into a third shallow bowl, add the panko breadcrumbs.
Dredge each pork cutlet in the flour, then coat in the egg mixture, and lastly coat with panko breadcrumbs, pressing to adhere where needed. Place the pork cutlets on the prepared baking sheet. Bake for 15 minutes on each side, or until crispy and cooked to your liking (I cooked my pork to medium but use a probe meat thermometer if needed). Remove from oven and let them rest for a couple of minutes before slicing.
Assemble your rice bowls by placing pork cutlet slices, carrots, pineapple, egg halves, green onions, parsley and sesame seeds upon two beds of rice. Drizzle with avocado cream and enjoy immediately.
