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
- 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 compostable bake paper. 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.
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