Crunchy, Tender & Juicy. This colorful dinner will hit all your senses. This healthy dish will take you 30 minutes time & honestly, you may not have any leftovers, its that good!

Ingredients: 

• 2-4 Triple C Pork Cutlets 
• 1 egg, beat. 
• 1 c. flour
• 1 c. bread crumbs ( I make my own but panko works great!)
• 3/4 c. olive oil 
• 2 tbs. sesame oil 
• 2 tbs. soy sauce 
• 1 tbs. sesame seeds (optional) 
• A few shakes of red pepper flakes 
• 1 c. brocoli 
• 1 c. cauliflower ( I used purple because I just love color!)
• 1 shallot, sliced
• 1 tsp. butter - I love using our homemade compound butters 
• 1 c. rice 
• 1/2 c. chicken broth
• A few Pickled radishes, sliced & a dab of tomato chutney ( all found in store!) 
• Salt & Pepper to taste!

Preparation: 

• Add butter to your pan & sauté shallots, broccoli & cauliflower together over medium heat until soft 
• Add red pepper flakes to vegetables 
• Meanwhile, cook rice per directions on package & add chicken broth for a little extra flavor. 
•  Put flour, breadcrumbs & egg in 3 separate bowls to dip cutlets in. 
• Add olive oil to cast iron over medium-high heat. 
• Coat pork cutlet in flour, then dip it in the egg & then coat with breadcrumbs & add to oil. Cook for about 4 minutes on each side until golden and cooked to a medium. 
• Repeat with each pork cutlet. 
• When finished start to plate up! Add your rice to your bowl & drizzle sesame oil & soy sauce on top. 
• Add a generous amount of your vegetable medley
• Slice cutlets in thin strips & place over rice. 
• Add a spoon full of tomato chutney & finish with a few radishes. 
• Top with a little more sesame oil & seeds if you choose! 
• Finish with a little salt & pepper. 

The simplicity of this dish also brings depths of flavor. Enjoy the soft crunch & let me know how you like it! 

Made with love, by Corie.