Who doesn’t love pork cutlets? These succulent pieces of meat make your meal time much more yum! This is a simple recipe that’ll bring them store-brought cutlets to shame. Breadcrumbs are easy to make at home too. All you need is a food processor and some sliced bread.
Do try making these babies at home today and enjoy them with a side of some refreshing fennel salad! Here’s what you’ll need:
Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw Recipe
Servings4
Prep Time15 minutes
Cook Time20 minutes
Ingredients
- 3tablespoons olive oil
- Salt and black Pepper = To taste
- ¼cup all-purpose flour
- 4slices whole-wheat sandwich bread
- 4 thin pork cutletsUse a meat tenderizer to flatten the cutlets if they are too thick
- 2 large egg whites
- 2cup celery stalksthinly sliced, plus 1⁄4leaves
- 1 can chickpeasrinsed
- 1 fennel bulbvery thinly sliced
- ½ small red onionthinly sliced
- 2tablespoons fresh lemon juice
- Lemon wedges for serving
Instructions
- Pre-heat the oven 425 degree F and place a wire rack in a baking sheet.
- Pulse the bread in the food processor adding 1 tablespoon oil, salt and pepper.
- Even out the crumbs on the baking rack and bake, tossing every now and then, until golden brown. Let it cool down completely before you transfer it into a bowl.
- Keep the flour ready in another bowl.
- In the third bowl, beat two white eggs with some water and keep aside.
- Season the pork cutlets with salt and pepper. Coat them with flour and then with the egg whites followed by the crumbs.
- Place on the baking pan and baking for 8-10 minutes.
- For the salad, toss the chickpeas, fennel, celery sticks, onion slices, lemon juice, salt, pepper and the oil together in a large bowl.
- Serve them with the pork cutlets with lemon wedges.
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