Cut kesong puti into six thin slices. Toast the sesame seeds and grind slightly.
Mix with bread crumbs, adding salt and pepper to taste.
Dredge each slice of cheese in flour. Dip in beaten egg.
Then coat in sesame seed and bread crumbs mixture.
Heat a small amount of oil in a non-stick frying pan.
Lay the coated cheese slices on the pan. Flip them over when one side is brown.
Toss the greens with the vinaigrette dressing and arrange in individual plates.
Top with slices of fried kesong puti.