Easy Pork Cutlets with Quick Red Cabbage Slaw
Simple pork cutlets with satisfying light and crispy crust and juicy tender meat. It pairs beautifully with tangy quick red cabbage slaw. Perfect weeknight meal in under 30 minutes!
Ingredients
For Cabbage Slaw:
- ½ head red cabbage cored and thinly shredded (about 10oz)
- 4 tablespoons extra virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
For Pork Cutlets:
- 8 thin-cut boneless pork chops about 1 ½ lbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 2 cups Panko Japanese breadcrumbs
- 1 cup vegetable or canola oil
For serving:
- Lemon wedges optional
- Tonkatsu sauce optional
Instructions
To make the slaw
- In large bowl, combine cabbage, olive oil and lemon juice.½ head red cabbage, 4 tablespoons extra virgin olive oil, Juice of 2 lemons
- Season with salt and pepper to taste.
- Cover and refrigerate.Salt and pepper to taste
To make pork cutlets
- Preheat the oven to 200°F.
- Dry cutlets with paper towels and season with salt and pepper.8 thin-cut boneless pork chops, ½ teaspoon salt, ½ teaspoon black pepper
- Place flour, eggs and Panko in 3 separate shallow bowls.½ cup all-purpose flour, 2 large eggs, 2 cups Panko Japanese breadcrumbs
- Work with one pork cutlet at a time, dip each cutlet in flour, egg and then Panko, pressing it to adhere.
- Heat ½ cup of oil in a large skillet over medium heat until shimmering.1 cup vegetable or canola oil
- Fry 4 cutlets until crispy and golden brown, about 2 minutes per side. Transfer them onto a plate, lined with paper towel, and place in the warm oven.
- Repeat with remaining cutlets.
- Serve the pork cutlets right away with red cabbage slaw.Lemon wedges, Tonkatsu sauce
Notes
Storing Tips:
- Store leftover pork cutlets and slaw separately, in airtight containers in the refrigerator. They should stay fresh for up to 4 days. However, keep in mind that leftover cutlets won’t be crispy.
- To avoid dry pork, reheat the cutlets over low heat in an oiled skillet until warm.
- Store leftover pork cutlets and slaw separately, in airtight containers in the refrigerator. They should stay fresh for up to 4 days. However, keep in mind that leftover cutlets won’t be crispy.
- To avoid dry pork, reheat the cutlets over low heat in an oiled skillet until warm.
Nutrition
Serving: 1servingCalories: 808kcalCarbohydrates: 48gProtein: 69gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 261mgSodium: 721mgPotassium: 1460mgFiber: 6gSugar: 6gVitamin A: 3612IUVitamin C: 65mgCalcium: 148mgIron: 5mg
* Disclaimer: All nutrition information are estimates only.
