crunchy pork cutlet with cabbage slaw
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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