Breaded Pork Rolls In Thai Sauce

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This post is going to be a little shorter than normal. I got a new Food Chopper for Christmas ( one thing I should tell you is that I’m a huge clutz).  So before I go for stitches, I will try and get this post out. Be very careful if using a mandolin or food chopper when cutting the vegetables julienne style ( especially with a new blade )

breaded pork
THIS IS THE BAD BOY THAT CHOPPED MY FINGER 🙁 lol

This Breaded pork is super easy ( for most people lol ) and is very tasty. My all time favorite sauce is Thai, I will use it for almost everything. Well either Thai sauce or Diana sauce. The breading recipe is adapted from one of my favorite sites The Genius Kitchen   (I’ll bet  they still have all their fingers) anyways …. I’m done whining hahaha. 

The Pork

breaded pork rollsLay pork cutlets on flat surface.

 

breaded pork rolls

Add 3 of each vegetable to the cutlet, roll up and close with toothpick. Continue with the rest of the cutlets ( you will have lots of vegetables left)

The Rolls

breaded pork roll

Cook until all the pork rolls are a beautiful golden brown all over ( about 3 minutes each side )

 

breaded pork

Add sauce. Make sure the sauce is covering each roll. This should take 1 to 2 minutes.

 

breaded pork

Add remaining vegetables on top of rice. Slice rolls and sever on top the rice and vegetables.

Print
Breaded Pork Rolls
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Course: Main Course
Servings: 6
Ingredients
  • 2 sweet red peppers julienned
  • 2 sweet yellow peppers julienned
  • 2 cups snap peas
  • 6 whole carrots peeled & julienned
  • 6 breaded pork cutlets
  • 1 cup thai sauce
  • rice
  • toothpicks
Instructions
Vegetables
  1. Boil vegetables in salted water for about 2 minutes. Remove from pot and dry on paper towels. Set aside

Pork Rolls
  1. Lay pork cutlets on flat surface.

  2. Add 3 of each vegetable to the cutlet, roll up and close with toothpick. Continue with the rest of the cutlets ( you will have lots of vegetables left)

  3. Add oil to a skillet, once it is hot, add pork rolls. 

  4. Cook until all the pork rolls are a beautiful golden brown all over ( about 3 minutes each side )

  5. Add sauce. Make sure the sauce is covering each roll. This should take 1 to 2 minutes.

  6. Prepare rice

  7. Add remaining vegetables on top of rice.

  8. Slice rolls and sever on top the rice and vegetables.

Recipe Notes

You don't have to slice them. You can serve them whole and with any side dish you prefer.


Breaded Pork
Print
Thai Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Servings: 1 cup
Ingredients
  • 2 ounces red chili's seeded
  • 1/2 cup water
  • 2 cloves garlic
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tbsp cornstarch
Instructions
  1. In a blender, mix all ingredients until chili's become fine. 

  2. Cook over medium low heat until it is a nice thick sauce.

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Breaded Pork
Print
Breaded Pork Cutlets
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Ingredients
  • 6 pork cutlets thin
  • 1 cup breadcrumbs
  • 3 large eggs
  • 3/4 cup Parmesan cheese
  • salt and pepper to taste
  • olive oil for frying
Instructions
Set Up:
Bowl 1

  1. 1 cup bread crumbs

Bowl 2

  1. 3/4 cup Parmesan

Bowl 3

  1. 3 whisked eggs

Directions:
  1. Sprinkle salt and pepper on both sides of pork cutlets.

  2. Coat each cutlet generously with Parmesan. Pat each cutlet so the Parmesan adheres to it. 

  3. Dip each cutlet in the eggs, coating both sides completely.

  4. Coat both sides of each cutlet in breadcrumbs, making sure they are fully breaded on both sides.

  5. In a deep skillet, heat about 1/2 cup oil. Fry each cutlet until browned on both sides ( about 3 minutes each side )



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