Breaded Pork with Coconut Rice and Veggies

Pork:

1 thin slice of pork loin per person
Italian breadcrumbs
Eggs, beaten w/ 1 tbsp. water
Flour
2 tbsp. butter (8-in cast iron skillet)--generous amount to sort of "fry" the pork
Salt & Pepper

Pound out pork loin to approx. 1/4" thickness.
Prep three bowls--flour, egg/water mix, breadcrumbs (salt and pepper each).
Coat each slice of pork with flour, egg, breadcrumbs (in that order). Allow to sit 5-10 min.
Heat butter and fry each pork til golden and crispy on either side.
Allow to rest on cooking rack over a sheet pan and slice into strips for serving.

Coconut Rice:

3/4 cup coconut milk (the good, thick canned kind from the Asian market)
1/4 cup water
1 cup jasmine rice
1 tbsp. butter
Dash of salt

Toast rice in butter, then add liquid and salt. Cover and bring to a boil, then reduce to simmer and cook 10-15 min. until done.

Veggies:

Zucchini
Red pepper
Sugar Snap Peas
Green Onion
Salt & Pepper

Dice all ingredients small and sauté in olive oil until cooked, seasoning to taste.

Coconut Chili Sauce:

Combine approx. 1/2 cup leftover coconut cream + a squirt of sriracha + a few squirts of sweet chili sauce (we just use Taste of Thai brand from the regular grocery store). Drizzle over the top of your meal, yum!

Also garnish with lime wedges.