Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw Recipe

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:

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Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw Recipe

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 3 tablespoons olive oil
• Salt and black Pepper = To taste
• ¼cup all-purpose flour
• 4 slices whole-wheat sandwich bread
• 4 thin pork cutlets Use a meat tenderizer to flatten the cutlets if they are too thick
• 2 large egg whites
• 2 cup celery stalks thinly sliced, plus 1⁄4leaves
• 1 can chickpeas rinsed
• 1 fennel bulb very thinly sliced
• ½ small red onion thinly sliced
• 2 tablespoons fresh lemon juice
• Lemon wedges for serving

Prep Time 15 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 3 tablespoons olive oil Salt and black Pepper = To taste ¼cup all-purpose flour 4 slices whole-wheat sandwich bread 4 thin pork cutlets Use a meat tenderizer to flatten the cutlets if they are too thick 2 large egg whites 2 cup celery stalks thinly sliced, plus 1⁄4leaves 1 can chickpeas rinsed 1 fennel bulb very thinly sliced ½ small red onion thinly sliced 2 tablespoons fresh lemon juice Lemon wedges for serving

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Instructions

1. Pre-heat the oven 425 degree F and place a wire rack in a baking sheet.
2. Pulse the bread in the food processor adding 1 tablespoon oil, salt and pepper.
3. 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.
4. Keep the flour ready in another bowl.
5. In the third bowl, beat two white eggs with some water and keep aside.
6. Season the pork cutlets with salt and pepper. Coat them with flour and then with the egg whites followed by the crumbs.
7. Place on the baking pan and baking for 8-10 minutes.
8. For the salad, toss the chickpeas, fennel, celery sticks, onion slices, lemon juice, salt, pepper and the oil together in a large bowl.
9. Serve them with the pork cutlets with lemon wedges.