crunchy pork cutlet with cabbage slaw

  • 4 x 150g pork cutlets
  • 1 cup (70g) fresh breadcrumbs 
  • 2 tablespoons chopped lemon thyme 
  • ½ cup (40g) finely grated parmesan 
  • ¼ cup (35g) plain (all-purpose flour) 
  • 2 eggs, lightly beaten 

cabbage slaw

  • 500g white cabbage, shredded 
  • 100g pecorino or parmesan, shaved 
  • ¼ cup (60ml) white wine vinegar 
  • 2 tablespoons extra-virgin olive oil 
  • ½ teaspoon fennel seeds 
  • sea salt and cracked black pepper

 

  1. Preheat oven to 200ºC (390ºF). To make the cabbage slaw, place the cabbage and pecorino in a non-metallic bowl. Combine the vinegar, oil, fennel, salt and pepper. Add to the cabbage and toss well to combine. Set aside.
  2. Place pork cutlets on a board and cover with a piece of plastic wrap. Use a rolling pin to flatten. Place the breadcrumbs, lemon thyme and parmesan in a bowl and mix well to combine. Dust cutlets with flour, shaking off any excess. Dip into the egg and press into breadcrumb mixture to coat.
  3. Place on a lightly greased baking tray and bake for 5–8 minutes or until golden and cooked through. Top cutlets with slaw to serve. Serves 4.

 

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