Name: Sesame Pork Cutlets with Wilted Napa Cabbage Salad
Total time: 45 min
Ingredients: ⅔ cup all-purpose flour; 2 large eggs; 1 cup panko bread crumbs; ⅔ cup sesame seeds; 8 (4-ounce) boneless pork chops , trimmed and pounded to ½-inch thickness; Salt and pepper; ⅓ cup plus 1 tablespoon vegetable oil; 1½ teaspoons toasted sesame oil; 2 garlic cloves , minced; 1 teaspoon grated fresh ginger; 1 small head napa cabbage (1½ pounds), cored and shredded; 1 carrot , peeled and shredded; 1 Asian pear , peeled, halved, cored, and cut into 2-inch matchsticks; ¼ cup fresh cilantro leaves; 3 tablespoons rice vinegar

Why This Recipe Works

To avoid this, we breaded our cutlets, updating the traditional flour, egg, and bread crumb formula with an untraditional ingredient: sesame seeds. Using a whopping ⅔ cup of seeds ensured the crust had ample sesame flavor and kept it extra-crisp. To complement the savory chops, we made a warm, soft, Asian-style salad, which came together in a snap: We browned garlic and ginger in a blend of vegetable and sesame oils, then added cabbage and carrot, wilting the cabbage leaves slightly. Matchsticks of pear contributed crunch and a touch of sweetness, a perfect contrast to the pork cutlets.

Before You Begin

We like using Asian pear in this recipe for its bright crispness, but Bosc or Anjou pears will also work. You will need a 12-inch nonstick skillet with a lid for this recipe.

Instructions

Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko and sesame seeds in third shallow dish.

Pat pork dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in flour, dip in egg, then coat with sesame–panko mixture, pressing gently to adhere.

Heat ⅓ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Carefully place 4 cutlets in skillet and cook until golden brown and crisp on first side, 2 to 3 minutes. Flip cutlets and cook until second side is golden brown and crisp, 2 to 3 minutes. Transfer to paper towel–lined plate and repeat with remaining 4 cutlets.

Add remaining 1 tablespoon vegetable oil and sesame oil to now-empty skillet and heat over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Add cabbage and carrot, cover, and cook until just wilted, stirring occasionally, about 5 minutes. Off heat, add pear, cilantro, and rice vinegar and toss to combine. Season with salt and pepper to taste and serve with pork.