Combine the breadcrumbs, sesame seeds and flour together in a bowl and lightly season. In the second bowl lightly the beat the eggs. Dip each pork cutlet in the egg, then coat in the breadcrumb mixture, pressing the cutlets into the crumbs to coat well. Set them aside.
Thinly slice the radishes, then mix with the cut cress or micro herbs. Thinly cut the tomatoes and season to taste.
Mix together the Teriyaki sauce, Worcestershire sauce, tomato sauce, garlic powder, and ground ginger. Taste and season.
Heat the olive oil in the frying pan over a medium heat. Fry the cutlets, a couple of minutes each side to colour and crisp, then turn the heat down and cook for a further 5-6 minutes each side, depending on thickness, until cooked through.
Set out four plates, and layer the tomatoes on one side on them. Top with the radish and herb salad. Serve a cutlet on each plate, and then dress with the sauce.
Nutrition
Nutrition Facts
Sesame Pork Cutlets with Tonkatsu Style Sauce
Amount per Serving
Calories
544
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
181
mg
60
%
Sodium
841
mg
37
%
Potassium
1370
mg
39
%
Carbohydrates
37
g
12
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.