Milanese pork with sesame oil

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 36 G., saturated fats 10 G., proteins 40 G., carbohydrates 42 G., fiber 4 G., cholesterol 179 mg, sodium 659 mg, sugar 6 G.

These delicious pork chops, coated with a crispy crust, are perfect for a quick, tasty dinner after work or a festive lunch. These thin slices of pork loin are used. Pound them, dip them in an egg beaten with sesame oil, coat them in panko breadcrumbs, and fry for a few minutes on each side. The pork will cook quickly through, and the breading will develop a crispy, golden-brown crust. Serve with a light salad of spinach, arugula, carrots, and cherry tomatoes in a tart Asian dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork cutlets (approximately 170 g each)
1/4 cup premium flour
2 large eggs
2 tsp. dark sesame oil
1 and 3/4 tbsp. panko breadcrumbs
2 tsp vegetable oil + extra for frying
2 tbsp. l. rice vinegar
4 teaspoons white miso paste
1 package (150 g) of baby spinach and arugula
3 carrots, grated
1 cup cherry tomatoes of various colors, halved

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, panko breadcrumbs, sesame oil, rice vinegar, miso (soybean paste), arugula, spinach, carrot, tomatoes

Cooking the dish according to the recipe:

Pound the pork chops with a meat mallet or a heavy skillet to a thickness of about 0.5 cm; season with salt and black pepper. Place flour in a shallow baking dish. In another dish, beat the eggs with 0.5 teaspoon sesame oil and a pinch of salt and black pepper. Place the breadcrumbs in a third dish.
Working with one chop at a time, coat them in flour, then dip them in egg, shaking off any excess; pressing firmly, coat them in breadcrumbs.

In a large nonstick skillet, heat about 1/2 cup vegetable oil over medium-high heat (add some breadcrumbs; they should sizzle immediately). Fry the chops, a few at a time, turning once, until browned and cooked through, 4 to 5 minutes.
Transfer to a plate lined with paper towels to drain excess fat; season with salt. If necessary, add more vegetable oil to the pan and continue frying the chops.
Meanwhile, in a large bowl, combine the vinegar, miso, 2 teaspoons vegetable oil, and the remaining 1.5 teaspoons sesame oil. Add the salad greens, carrots, and tomatoes and toss; season with salt and pepper to taste. Serve with the pork chops.

Categories: