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Sesame Pork Cutlets with Bok Choy

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
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