Combine breadcrumbs, sesame seeds, coriander, salt and pepper in a bowl. Whisk egg and kecap manis together in a shallow bowl. Place flour onto a plate.
Lightly dust cutlets with flour, dip into egg mixture and coat well with breadcrumbs. Refrigerate for 30 minutes.
Heat oil in a large frying pan over medium heat and cook cutlets for 2-3 minutes each side until golden. Remove from pan. Serve with salad greens.