Thin pork cutlets are pan-fried or grilled and served in King's Hawaiian Sandwich Buns with an easy-to-make peanut sauce and Asian coleslaw. The sandwich is a perfect summertime treat when served with seasonal melons and citrus flavored iced tea.
Season pork cutlets with salt and pepper. Set aside.
In a small saucepot, whisk the coconut milk, peanut butter, brown sugar, red curry paste and fish sauce or lime juice. Heat until ingredients are blended. Set aside and keep warm.
In a mixing bowl, combine the green cabbage. red cabbage, carrots, onions and cilantro. In a small bowl, dissolve the sugar in the lime juice. Drizzle over vegetables and toss gently.
Heat the 1 tablespoon oil in a skillet and pan fry the pork cutlets. Or, grill cutlets the until done.
Toast the sandwich buns. To assemble sandwich: Arrange two cutlets on bottoms of each bun. Spread cutlets with peanut sauce. Top with slaw. Add top of buns.