Sesame-Crusted Pork Cutlets With Cabbage
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups finely shredded green cabbage
- 1¼cups white sesame seeds
- 6(5-ounce) slices boneless pork loin or boneless pork chops
- Kosher salt
- 1½ to 2½ cups canola, vegetable or peanut oil
- Lemon wedges, for serving
Nutritional analysis per serving (6 servings)
1062 calories; 99 grams fat; 18 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 32 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 36 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Submerge the cabbage in a large bowl of ice water to crisp while you make the pork.
- Step 2
Place the sesame seeds in a large resealable plastic bag and pound using a rolling pin or skillet until coarsely crushed (alternatively, you can use a mortar and pestle). Transfer to a lipped plate or shallow bowl.
- Step 3
Working with one piece at a time, put the pork in another resealable plastic bag and pound using a rolling pin or skillet until it is ¼-inch thick (don’t skimp on this step; it’s important that the pieces are thin). Transfer to a plate, salt lightly on both sides, then repeat until all pieces have been cooked.
- Step 4
Dredge the pork cutlets fully in the crushed sesame seeds.
- Step 5
In a large skillet over medium-high, heat ⅓ inch of oil until shimmering. Gently lay the cutlets in the pan, working in batches as necessary. Fry until golden brown on one side, 1 to 2 minutes, then flip and continue to cook until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper towel-lined plate and repeat until all pieces have been cooked.
- Step 6
Drain and dry the cabbage thoroughly (a salad spinner works well here). Serve each cutlet with a pile of cabbage, a squeeze of lemon over everything and more lemon wedges on the side. Season with salt to taste and serve at once.
Private Notes
Comments
With the prevalence of the Thermapen, it’s beyond me why the NYTimes cooking recipes don’t 1) use what’s arguably the most important, useful too in your kitchen, and 2) test different oil temps to narrow down the optimum range. It’s super easy to be off by 40-50 degrees with “shimmering” as your guide and the results will vary greatly. FWIW, I’ve found that 325-350 is the ideal temp for reg bread crumbs or panko.
Don’t forget the tonkatsu sauce!
This was delicious, and as the other note mentioned, tonkatsu sauce is a must! I put the pork cutlet right on top of the cabbage and the juices added richness to the cabbage. I used a pork chop since that's what I had, pounded out thin, and it worked just fine. I did cheat and included some panko with the sesame seeds.
Tasty with the addition of a sprinkle of ground cumin and black garlic. Toasted the seeds, which on reflection was probably unnecessary. The uncrushed seeds adhere surprisingly well and the pork was moist.
Definitely add extra spices as this recipe makes it super bland and pretty much tasteless. Adding garlic and maybe some other herbs would spice it up.
They say salt to taste at the end, but I salted the meat before pounding and so glad I did! Already mentioned, but yes adding white rice is great.