Recipe

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• 3/4 cup toasted sesame seeds, divided
• 3 slices white bread , torn into pieces
• 1/2 cup all-purpose flour
• 2 large eggs
• 6 (4 oz) boneless pork cutlets (1/2-inch thick or pounded out to 1/2-inch thick )
• 1/2 cup vegetable oil, divided
• salt and pepper

• 1 Process 1/2 cup of the toasted sesame seeds in a food processor until coarsely ground. Add the bread pieces and pulse until coarsely ground. Transer to a shallow dish and toss with the remaining sesame seeds.
• 2 Place the flour in another shallow dish and beat the eggs in the third shallow dish.
• 3 Rinse the pork cutlets with cold water, pat them dry and season to taste with salt and pepper. One at a time, coat the cutlets lightly in the flour, dip in the eggs, and then dredge in the sesame seed mixture, pressing gently to adhere.
• 4 Heat 1/4 cup of the oil in a large skillet over medium heat until just smoking. Fry 3 of the cutlets until deep golden and crisp, 2-3 minutes per side. Drain them on a paper towel-lined plate and set aside.
• 5 Wipe out the skillet and repeat with the remaining oil and cutlets.