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.