Sesame Cutlet with Lecho

5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 262 kcal


The chop

  • 4 disc Pork chop
  • Salt to taste
  • Black pepper from the mill to taste
  • 8 tablespoon Breadcrumbs
  • 3 tablespoon Sesame black
  • 3 piece Free range eggs
  • 3 tablespoon Butter

The Letscho

  • 3 piece Skinned tomatoes
  • 1 piece Yellow pepper
  • 1 piece Red pepper
  • 1 large Chopped onion
  • 1 tablespoon Diced bacon
  • 3 piece Garlic cloves chopped
  • 1 tablespoon Sweet paprika
  • 1 teaspoon Hot pepper
  • 0,25 Milliliters Red wine medium quality wine
  • 2 tablespoon Tomato paste concentrated three times
  • Salt to taste
  • 2 tablespoon Sunflower oil


  • Sprinkle the chops with salt and pepper on both sides. Mix the breadcrumbs with the sesame seeds and beat the eggs until frothy. Then turn the meat first in the egg and then in the breading. Repeat again. Press down well. Heat the butter in a pan and fry the chops until brown on both sides. Turn off the stove and let it sit a little longer.
  • Heat the oil for the letscho. Fry the bacon and onions in it. Remove the seeds from the garlic, paprika and remove the white inner tendons and cut them into strips. Sweat through it. Now mix in the cooked, peeled and diced tomatoes.
  • Deglaze everything with wine and simmer for 5 minutes on a low heat. Finally add the tomato paste and season well again.
  • There was boiled potatoes with it. Good Appetite.


Serving: 100gCalories: 262kcalCarbohydrates: 19.2gProtein: 7.5gFat: 17.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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