Sesame Pork Milanese

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This dish takes inspiration from Italian Milanese, thinly pounded pork cutlets that are breaded, fried and typically topped with arugula salad, but the use of toasted sesame oil and panko, plus the sesame-miso salad dressing, is a nod to Japanese cooking and tonkatsu.



  1. Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
  2. Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel–lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
  3. While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops.