Baked Pork Cutlet Served Over Rice

….I made the rice bowl by baking it in the oven instead of frying it in oil. This idea was given to me by my daughter ANNE. It was savory and delicious, like as if it were fried in oil. The process was simple and the result was better than expected. Today, I expected a softer texture with pork tenderloin and it is good for a bowl of rice. Also I added some okra for garnish. After baking, it’s crunchy on the outside, but is tender on the inside. It’s an easy recipe that anyone can do with just a few ingredients. One bowl of food was enough……

Servings: 5–6

Time: 1 hour

Ingredients:

1. 2 lb pork tenderloin, sliced in 0.5 inch thickness
2. 3 cup panko
3. 3 eggs
4. 1/4 cup mayonnaise
5. 3/4 cup flour +1/4 cup potato starch
6. 1/2 ts ground black pepper
7. spray olive oil
8. salted radish for garnish
9. 2 okra, parboiled and sliced for garnish
10. steamed rice

For sauce:

1. 1 onion, sliced thinly
2. 1 cup noodle soup base + 4 cup water
3. 5 eggs

Cooking Instructions:

1. Use a meat tenderizer, marinate on one side with mayonnaise and black pepper powder.

2. Coat both sides of marinated pork with flour and potato starch.

3. Dip them in the beaten eggs with a pinch of salt, and press them into panko. Keep them in the refrigerator.

4. Preheat the oven to 375F. Put the pork cutlet onto a tray.

5. Sprinkle some olive oil onto the pork cutlet.

6. Cook in a preheated oven about 25–30 minutes until light brown.

7. Meanwhile, heat a pot with medium heat and add the soup base and water to boil.

8. Add the onion to boil them.

9. Pour the beaten eggs onto the pot to boil them for 1 minute.

10. Turn off the oven heat and take out the tray on a counter.

11. Put some steamed rice onto a serving bowl and add some pork cutlet on the side.

12. Put some boiled sauce on top of the rice with some garnish. Serve it.