Sunday Supper: Crispy Sesame Pork Cutlets
- August 16, 2012 - 6:00 PM
CRISPY SESAME PORK CUTLETS
Note: If your cutlets are thicker than 1/2 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. Store-bought bread crumbs can be substituted for the fresh. From "America's Test Kitchen Simple Weeknight Favorites."
• 3/4 c. sesame seeds
• 3 slices hearty white sandwich bread, torn into pieces (see Note)
• 1/2 c. flour
• 2 eggs
• 6 (3- to 4-oz.) boneless pork cutlets, trimmed
• Salt and pepper
• 1/2 c. peanut or vegetable oil, divided
Toast sesame seeds in dry pan over medium heat until fragrant and lightly browned. Cool.
Process 1/2 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.
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.
Heat 1/4 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 1/4 cup oil and remaining 3 cutlets.
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