Taking me back to my childhood with this comforting Chin-glish dish.
After a full day of gardening and cleaning (what else is there to do on the weekend in these viral times?!), I fancied a comforting simple meal. As a kid, mum used to make pork chops and rice, topped with a fried egg and I always loved breaking the runny egg yolk over the rice and meat.
In the fridge, I only had some turkey escalopes, but that would have to do.
Ingredients:
Serves | 2
For the breadcrumbed escalopes:
100g flour
1tsp Chinese 5 spice
1 egg
100g panko breadcrumbs (they make the best golden crumb)
350g turkey escalopes (or 4 escalopes)
Salt and pepper for seasoning
For the rest:
60-120g long grain rice (you can use basmati if you prefer. I wanted less carbs, so my partner and I share 1 portion of rice = 60g, but if you want a full portion of rice, go for the 120g)
120g baby pak choi
5ml Maggi seasoning oil
2 eggs
1 tbsp olive oil
1tsp sesame seeds
1 small spring onion - finely sliced
Tip: panko breadcrumbs absorb less oil, and makes food lighter and crunchier than regular breadcrumbs.
Method:
Line up 3 plates. On the first, add the the flour and 5 spice. Mix well to fully combine.
On the second plate, beat 1 egg. Season the beaten egg with a sprinkle salt and ground pepper.
On the third plate, add the breadcrumbs.
Pick up a turkey escalope in your left hand and dip it into the flour mixture. Ensure that it is fully coated.
Now with the same left hand, drop the floured escalope into the beaten egg. With your right hand, ensure that the escalope is fully coated.
With your right hand, drop the eggy escalope into the breadcrumbs. With your left hand, ensure that the escalope is fully coated. With the same hand, set aside the fully coated escalope.
Repeat steps 4-6 with the remaining escalopes.
Pre-heat a medium grill.
Boil a saucepan of water, and cook your rice as per the instructions.
Take a large frying pan, and heat the oil. Pan fry the escalopes (one or two at a time), for 1 minute either side. This is just to give the escalopes some of that golden colour.
Place the escalopes until a the grill and cook for 8-10 minutes (turning over halfway).
Meanwhile, clean out the frying pan, and put it on a medium heat. Add the pak choi with enough water to just cover the base of the pan. Cook the pak choi in this shallow water for 3 minutes, or until cooked. Drain and set aside.
In the same frying pan, heat a little more oil, and fry the two remaining eggs, until the whites are cooked and the yolk is still runny.
Plate up - sprinkle the rice with the sesame and spring onion, add the escalopes, and top with an egg. Add the pak choi side, drizzled with a few shakes of the Maggi seasoning.
Bon appetit!
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