•  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

  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.

  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.

  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.