Sesame twist makes pork cutlets crunchier and tastier
Do you love pork cutlets? You probably haven't made them like this yet. A small change in how you prepare the breading can make them crunchier and enhance their taste. It's all thanks to small seeds.
We're all familiar with the classic recipe for pork cutlet breading. Many chefs believe it's as important as the meat itself. Breading affects the cutlets' flavor and appearance, helping them remain juicy.
Changes in the breading
The usual ingredients for breading include eggs, flour, and breadcrumbs. The key to jazzing up your pork cutlets lies in adding sesame seeds to the breadcrumbs, which offer a slightly sweet, nutty flavor. These seeds pair well with meat and are commonly used in Asian cuisine. They also provide valuable nutrients like protein, healthy fats, B vitamins, and minerals, including iron and zinc. You can add buckwheat flour to the breadcrumbs for an extra twist, giving the cutlets a unique flavor.
Schnitzels in sesame breading
Ingredients:
- 14 oz of boneless pork loin
- 2 eggs
- 1 cup breadcrumbs
- ½ cup sesame seeds
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Canola oil for frying
Preparation method:
- Clean the pork loin, cut it into slices about ¾ inch thick, and pound them with a meat mallet. Season the cutlets with salt and pepper.
- Prepare three plates: place all-purpose flour on the first, beaten eggs on the second, and breadcrumbs mixed with sesame seeds on the last.
- Coat the pounded meat first in flour, then in egg, and finally in the sesame breadcrumbs.
- Fry the prepared pork cutlets in well-heated canola oil over medium heat for 4-5 minutes per side.
