Sesame Crusted Goodness

This was really good. I only mention that because it came from nothing. I needed to go grocery shopping and there was little left in the apartment. It's a good thing this came out so well otherwise we would have called for a pizza!

What really made this dish sing was the use of lemon. I used both the zest and the juice and it made this somehow lighter and fresher. So I urge you not to skimp on the lemon in this dish and if you've got limes instead, use them!

This was quick, yummy and easy - who could ask for anything more?

Sesame Crusted Pork Strips

1 pound thin, lean, pork cutlets, cut into 3 inch strips (this could easily be chicken or turkey, but pork is what I had)

2 cups panko bread crumbs
1/2 cup toasted sesame seeds
1/4 cup black sesame seeds (optional. I would add another 1/4 of regular sesame seeds if you don't use black though. You can buy large bottles of sesame seeds at Asian markets if your grocer doesn't have them)

1 tbs Shichimi Togarashi (found in Asian markets or online, if you don't have or can't find, use 1 tsp of ground red chili pepper instead)

2 tbs kosher salt (1 tbs table salt)

Zest of 1 large lemon

1/2 cup+ vegetable oil

-Combine panko, sesame seeds, spice, salt, and zest in large shallow dish, mix well.
-Heat oil in large pot or sautee pan.
-Press strips of pork into panko mixture to coat well and place in hot oil. This will cook very quickly - no more than a minute per side unless the cutlet is thick. Watch it carefully, it can burn easily. Add more oil if you need to.
-Drain on paper towel and serve with dipping sauce (below)

Dipping Sauce

Juice of zested lemon

Splash of sesame oil
1/3 cup low sodium soy sauce
1 tbs rice wine vinegar

1 scallion, sliced

-Combine all ingredients. Adjust to liking.