Pork chops in sesame
4 servings
60 minutes
Pork chops in sesame are a classic dish of European cuisine, attracting with their tender taste and crispy aromatic crust. The origins of this recipe can be found in the traditions of breading meat prevalent in various cultures. Sesame adds an unusual nutty flavor, making the chops especially appetizing. The pounded pork loin is first infused with spices, then goes through a breading stage in flour, eggs, and finally sesame, creating the perfect texture. Frying in a pan provides a golden, slightly caramelized layer. These chops are served with vegetables or light side dishes to highlight the richness of the meat. They make an excellent choice for a festive dinner that delights guests with a combination of simplicity in preparation and exquisite taste.
1
We will prepare the meat. It is cooked like a regular schnitzel. We cut 4 equal pieces from the loin, each of which we pound with a special mallet. The meat should become very thin but not tear.
- Pork loin: 200 g
2
Like any cutlet, we sprinkle them with salt and pepper, using the amount to our liking. We let the meat rest a bit to absorb the spices.
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
3
Let's prepare a special sauce for future cutlets. Take a small bowl and add eggs. Whisk them thoroughly to mix the yolks with the whites until the mixture is uniform. Add a little salt and mix well again.
- Chicken egg: 2 pieces
- Salt: to taste
4
Pour a small amount of flour into a flat dish and coat each piece on both sides.
- Wheat flour: 2 tablespoons
5
After that, we place the floured cutlet in the egg so that it is completely covered.
- Chicken egg: 2 pieces
6
The last layer is sesame. We pour sesame seeds into a bowl and coat the meat first on one side and then on the other. The more sesame, the better. It helps the cutlet achieve a golden crust, so the amount of sesame greatly affects the smell and taste of the meat itself. Sesame sticks well to the cutlet thanks to the egg batter.
- Sesame seeds: 8 tablespoons
7
After coating the cutlet in sesame, place it in a heated pan with sunflower oil. Since sesame seeds have a unique aroma, it's better to use refined oil. Otherwise, its smell will overpower the sesame. Fry the pieces on both sides until a nice crust forms.
- Sunflower oil: 100 ml
8
Since our cutlets are thin and cook quickly, we need to watch them carefully to avoid burning. Otherwise, the small charcoal bits will look unappetizing on the meat. Once fully cooked, we serve the sesame cutlets at the table.
