Crispy Sesame Pork Cutlets

Serves 4

Pan IconWHY THIS RECIPE WORKS: Toasted sesame seeds add great nutty flavor to the bread-crumb coating on these cutlets. Grinding some of the seeds in a food processor ensures that their flavor gets distributed throughout the coating, but we also leave some of the seeds whole for added texture and visual appeal. Instead of using store-bought bread crumbs, we make our own in seconds by adding a few torn-up bread slices to the food processor with the seeds. To ensure that the sesame seeds don’t burn, we cook the cutlets over medium heat. If your cutlets are thicker than ½ inch, it’s best to pound them to the right thickness so that the meat cooks through at the same time that the coating is browned and crisped. We prefer peanut oil for frying, but vegetable oil will also work.

¾

cup sesame seeds, toasted

3

slices hearty white sandwich bread, torn into pieces

½

cup all-purpose flour

2

large eggs

6

(3- to 4-ounce) boneless pork cutlets, trimmed

Salt and pepper

½

cup peanut or vegetable oil

1. Process ½ cup sesame seeds in food processor until coarsely ground, about 15 seconds. Add bread and pulse to coarse crumbs, about 6 pulses. Transfer to shallow dish and toss with remaining sesame seeds. Spread flour in second shallow dish. Beat eggs in third shallow dish.

2. Pat pork dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in eggs, then coat with sesame bread crumbs, pressing gently to adhere.

3. Heat ¼ cup oil in 12-inch skillet over medium heat until just smoking. Fry 3 cutlets until golden brown and crisp, 2 to 3 minutes per side. Transfer to paper towel–lined plate. Wipe out skillet and repeat with remaining ¼ cup oil and remaining 3 cutlets. Serve.