Sesame Pork Cutlets and Sauvignon Blanc wine pairing

Sesame Pork Cutlets is one of my favorites back full of flavor and style. Topped with crunchy bok choy with crispy breaded pork. To up the crunch factor we add radishes and sweet carrots. A light drizzle of fresh, gingery tamari dressing is the perfect finishing touch to this meal.

The key to the meal:

The key to this meal is to pound the pork. Take a sharp knife, cut each piece of pork tenderloin horizontally, almost completely in half. Open each up like a book, and pound the pork, using a meat mallet or heavy skillet. The goal is to tenderize the meat by making the cutlet as thin as possible. About ⅛-inch thick; season all over with salt and pepper.


Tips for cooking pork Cutlets:

Tips for Checking Doneness:

When pricked, the juices should run clear or have just a very faint pink tint.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).


Tips of Frying Pork Cutlets:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.

To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil. Water will make the oil splatter when it is heated.


Wine pairing :

Sauvignon Blanc

Body and Tannins: medium-bodied

Pork is a great meat to pair wine with. You can do red or white. For this dish I would go with a nice Sauvignon blanc. Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.


Recipes header

Sesame Pork Cutlets with Bok Choy

This dish is one of my favorites back full of flavor and style. Topped with crunchy bok choy with crispy breaded pork. To up the crunch factor we add radishes and sweet carrots. A light drizzle of fresh, gingery tamari dressing is the perfect finishing touch to this meal.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 690 kcal

Equipment

  • meat mallet (or skillet)
  • large skillet

Ingredients
  

  • ½ lb baby bok choy
  • ¼ oz fresh cilantro
  • 10 oz pkg pork tenderloin
  • 2 ½ oz tamari in pods
  • mixed sesame seeds
  • 2 oz panko 1 3
  • 1 oz fresh ginger
  • 2 oz red radishes
  • 4 oz carrot
  • 1 container grape tomatoes use half
  • 1 large egg
  • neutral oil
  • apple cider vinegar or white wine vinegar
  • kosher salt & pepper
  • sugar

Instructions
 

  • Prep ingredients: Halve half of the tomatoes (save rest for own use). (Tip: sandwich tomatoes between two plastic lids, and cut through the middle.) Scrub carrot; cut into thin matchsticks. Thinly slice radishes. Peel and finely chop 1 tablespoon ginger. Beat 1 large egg in a shallow bowl; combine panko and sesame seeds in a shallow baking dish. Season each with salt and pepper.
  • Make dressing: In a large bowl, whisk to combine the chopped ginger, all of the tamari, 1 tablespoon vinegar, 2 teaspoons sugar, and 3 tablespoons oil.
  • Pound pork: Using a sharp knife, cut each piece of pork tenderloin horizontally (parallel to cutting board) almost completely in half. Open each up like a book, and pound, using a meat mallet or heavy skillet, into a very thin cutlet, about ⅛-inch thick; season all over with salt and pepper.
  • Bread & fry pork: Dip each pork cutlet into egg, then into sesame-panko, pressing to adhere. Heat ⅛ inch oil in a large skillet over medium-high until shimmering (oil should sizzle vigorously). Add pork cutlets and cook until golden-brown and just cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate; season with salt.
  • Prep greens: Coarsely chop cilantro leaves and stems together. Slice bok choy into 1-inch pieces crosswise and rinse under cold water to remove any grit, then pat very dry with paper towel.
  • Finish & serve: Add bok choy, carrots, radishes and half of the cilantro to bowl with dressing, and toss to coat. Season to taste with salt and pepper. Slice pork cutlets, if desired. Serve salad topped with sesame pork cutlets and remaining cilantro. Drizzle any remaining dressing over pork, if desired.

Notes

NUTRITION PER SERVING
Calories 690kcal, Fat 42.0g, Proteins 41.0g, Carbs 43.0g
ALLERGENS
Soy, Sesame, Wheat and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword american, Bok Choy, cutlets, pork

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