Ground Pork Cutlets with Tomato Gravy

I would give this 5 stars, but the preparation was very long for me. Couldn't get ground pork, so I had grind it myself, and no tomato achaar available, so I had to make that also. Luckily a friend had gifted me with some achaar seasoning made for fruit,so I cooked down some fresh tomatoes and added the achaar. I also made the basmati rice featured in the Parsi section, which gave a heavenly scent to my home! And because I had zucchini, I steamed them and used the tomato gravy on them also. The green chutney was similar to pesto, with a robust flavor. I had to use serrano peppers, and I wish I not been so cautious and used the full 9 as called for in the recipe. It would have a bit more bite. The tomato gravy was very complimentary to the meat and vegetables. I was intrigued by the process of putting the panko on the meat patties, then dipping in egg. It was a bit messy, but the cutlets were wonderful. I am happy that I learned a new breading process. The rice was also a new process for me, adding sugar and all those onions. I was surprised that the recipe did not include salt. It was delightful! But we did add salt after cooking. The 1 cup of chopped red onion in both the cutlet and the rice seemed extreme, but turned out beautifully. Fortunately, we had a lot on hand. I do think I will make this again.

今晚我打算做这个,但有一个error in the directions re: step 4-- Rather than the directions for cooking the pork, it's another recipe for salad with avocado! I have the magazine, as well, so not worried but needs an edit!