Sesame Crusted Cutlets with Vietnamese Caramel Sauce

By lorik

This recipe will work with either pork tenderloin or boneless skinless chicken breasts.

Ingredients

• FOR THE PORK, POUND:
• 12 oz. pork tenderloin (or boneless, skinless chicken breasts),
• trimmed and cut into four 3-oz. pieces
• Salt and black pepper
• COMBINE:
• 1 1/2 cups panko bread crumbs
• 2 Tbsp. sesame seeds
• 2 eggs
• 1/4 cup all-purpose flour
• 2 Tbsp. vegetable oil
• FOR THE SAUCE, HEAT:
• 1/2 cup sugar
• COMBINE:
• 1/4 cup rice vinegar
• 2 Tbsp. each fresh lemon juice and low-sodium soy sauce
• 1 Tbsp. fish sauce
• ADD:
• 2 Tbsp. sliced shallots
• 1 Tbsp. each minced fresh garlic and ginger
• 1 Tbsp. seeded and chopped
• serrano chili

Details

Servings 2
Cooking time 35mins
Adapted from cuisineathome.com

Preparation

Step 1

For the pork, pound pork pieces with a meat mallet to 1/2-inch thick;
season with salt and pepper.

Combine panko and sesame seeds in a shallow dish. Whisk together
eggs in another shallow dish. Place flour in a third shallow dish.
Dredge pork in flour, dip in eggs, then coat in panko mixture.

Heat oil in a sauté pan over medium-high until it shimmers. Sauté pork, flipping once, until golden brown and an instant read thermometer inserted into the center registers 145°, 5–6 minutes total.

For the sauce, heat sugar in a skillet over medium until it’s the
color of iced tea, 7–10 minutes. Combine vinegar, lemon juice, soy
sauce, and fish sauce; carefully add to caramel, whisking until smooth.
Add shallots, garlic, ginger, and serrano. Increase heat to medium high;
simmer sauce until thick and reduced by half, about 5 minutes.
Strain sauce through a fine-mesh sieve; discard solids. Serve sauce
with cutlets.
Per serving: 789 cal; 27g total fat (4g sat); 297mg chol; 1523mg sodium; 86g carb; 3g fiber; 52g protein