Sesame-Crusted Pork Cutlets with Crispy Shallots!
Fast, easy midweek meal.
Serve with a quick spinach salad.
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I sometimes make an extra chop just to have for lunch the next day.
If you could find thin cutlets in the market, snap them up.
My usual thin cutlets werent available, so I bought boneless chops.
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And the answer is…not as long as I thought.
It adds about 10 minutes to the overall prep time.
Set aside until you are ready to plate the cutlets.
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Using a mandoline or a very sharp knife, slice the shallots into very thin rings.
In a small (8-inch) skillet combine the oil and shallots.
Place over medium heat and cook, watching carefully.
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The shallots will begin to bubble as they cook.
Stir often, turning down the heat as necessary to keep the shallots from burning.
Cook for 4 to 6 minutes, or until golden brown and most of the bubbling has stopped.
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With a slotted spoon, transfer the shallots to paper towels to drain.
(Any leftover oil from this recipe can be saved for other recipes.)
launch the chop like a book.
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Set on a baking sheet.
Crack the eggs into a pie pan or shallow bowl, and whisk vigorously.
In a second pie pan or bowl, combine the panko, sesame seeds, salt, and pepper.
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Transfer it to the bowl of panko and coat both sides.
Return it to the baking sheet.
Continue with the remaining cutlets until they are all coated.
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Place a clean sheet pan in the oven and heat the oven to 250oF.
Cook for 4 minutes, or until golden on the underside.
Turn and cook on the other side for 4 minutes, or until golden.
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Transfer to the oven to keep warm while you finish cooking all the cutlets and dress the spinach.
Toss the spinach with a tablespoon or two of dressing, to taste.
Sprinkle with the crispy shallots and drizzle a little of the leftover dressing on each plate.
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(Any remaining dressing can be kept refrigerated for a week or so.)
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