Milanese pork with sesame oil

Ingredients:

• 4 natural boneless pork cutlets (approximately 170 g each)
• 1/4 cup premium flour
• 2 large eggs
• 2 tsp. dark sesame oil
• 1 and 3/4 tbsp. panko breadcrumbs
• 2 tsp vegetable oil + extra for frying
• 2 tbsp. l. rice vinegar
• 4 teaspoons white miso paste
• 1 package (150 g) of baby spinach and arugula
• 3 carrots, grated
• 1 cup cherry tomatoes of various colors, halved

Preparation:

1. Pound the pork chops with a meat mallet or a heavy skillet to a thickness of about 0.5 cm; season with salt and black pepper. Place flour in a shallow baking dish. In another dish, beat the eggs with 0.5 teaspoon sesame oil and a pinch of salt and black pepper. Place the breadcrumbs in a third dish.
2. Working with one chop at a time, coat them in flour, then dip them in egg, shaking off any excess; pressing firmly, coat them in breadcrumbs.
3. In a large nonstick skillet, heat about 1/2 cup vegetable oil over medium-high heat (add some breadcrumbs; they should sizzle immediately). Fry the chops, a few at a time, turning once, until browned and cooked through, 4 to 5 minutes.
4. Transfer to a plate lined with paper towels to drain excess fat; season with salt. If necessary, add more vegetable oil to the pan and continue frying the chops.
5. Meanwhile, in a large bowl, combine the vinegar, miso, 2 teaspoons vegetable oil, and the remaining 1.5 teaspoons sesame oil. Add the salad greens, carrots, and tomatoes and toss; season with salt and pepper to taste. Serve with the pork chops.