Sunday Supper: Crispy Sesame Pork Cutlets

CRISPY SESAME PORK CUTLETS

Serves 4.

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

• Salt and pepper

• 1/2 c. peanut or vegetable oil, divided

Directions

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.