Crispy Sesame Pork Cutlets

• 34 cup toasted sesame seeds, divided
• 3 slices white bread, torn into pieces
• 12 cup all-purpose flour
• 2 large eggs
• 6 (4 ounce) boneless pork cutlets (1/2-inch thick or pounded out to 1/2-inch thick)
• 12 cup vegetable oil, divided
• salt and pepper

1. Process 1/2 cup of the toasted sesame seeds in a food processor until coarsely ground.
2. Add the bread pieces and pulse until coarsely ground.
3. Transer to a shallow dish and toss with the remaining sesame seeds.
4. Place the flour in another shallow dish and beat the eggs in the third shallow dish.
5. Rinse the pork cutlets with cold water, pat them dry and season to taste with salt and pepper.
6. One at a time, coat the cutlets lightly in the flour, dip in the eggs, and then dredge in the sesame seed mixture, pressing gently to adhere.
7. Heat 1/4 cup of the oil in a large skillet over medium heat until just smoking.
8. Fry 3 of the cutlets until deep golden and crisp, 2-3 minutes per side.
9. Drain them on a paper towel-lined plate and set aside.
10. Wipe out the skillet and repeat with the remaining oil and cutlets.

sesame seeds, white bread, flour, eggs, pork cutlets, vegetable oil, salt

Taken from www.food.com/recipe/crispy-sesame-pork-cutlets-444377 (may not work)