- 25 min
Cook the rice and bok choy
Rince rice in a strainer under water until water is clear. Bring water to a boil in a saucepan. Add rice, stir and cover. Allow to simmer for 10 min. Add bok choy cut in half, lengthwise and cover. Let it simmer for 5 min more or until liquid has absorbed.
Make the sauce
Mix together ketchup, Worcestershire sauce, soy sauce, brown sugar. Set aside.
Prepare the coating
Season the cutlets with salt and pepper. Prepare 3 bowls with flour, eggs and panko. Add salt and pepper to panko and mix well. Dip pork into flour, coating well, then into the eggs and finally into the panko.
Cook the cutlets
In a large oiled pan over medium-high heat, fry cutlets for 3 min, on each side or
until internal temperature is 68 °C. Remove from heat and let it rest for 5 min. Cut pork into strips. Serve cutlets, sauce and bok choy on a bed of rice.