Crunchy Pork Cutlet With Cabbage Slaw
Ingredients
- 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
- 500 g white cabbage, shredded
- 100 g 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
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