Crispy Pork Cutlets with Cabbage Slaw

Nutrition · per serving

Steps

1. 1

   Heat the oven to 220°C, preferably with a large, sturdy baking tray inside. Place the pork loin between sheets of baking paper and gently pound each piece to about 8 mm thick. Season both sides with salt and black pepper.

   900 g, trimmed and cut into 6 equal pieces pork loin1 tsp fine salt½ tsp black pepper
2. 2

   Whisk the Dijon mustard, lemon juice and zest, olive oil, parsley, salt and pepper until emulsified. Reserve 2 tablespoons for serving, keeping it separate from the slaw.

   1 tbsp Dijon mustard2 tbsp fresh lemon juice1 tsp finely grated lemon zest2 tbsp olive oil1 tbsp finely chopped flat-leaf parsley½ tsp fine salt¼ tsp black pepper
3. 3

   Combine the shredded Taiwanese cabbage, grated carrots, and red onion in a large bowl. Toss with the remaining dressing, then set aside while the cutlets cook so the vegetables stay crunchy.

   700 g, finely shredded Taiwanese cabbage2 medium, grated carrots½ small, thinly sliced red onion
4. 4

   Set up three shallow dishes with flour, beaten eggs, and panko breadcrumbs mixed with olive oil and paprika. Coat each pork piece in flour, dip it into the egg, then press firmly into the crumbs, especially around the edges.

   120 g plain flour2 large eggs180 g panko breadcrumbs2 tbsp olive oil1 tsp sweet paprika
5. 5

   Carefully remove the hot tray and lightly oil it if needed. Arrange the coated pork cutlets in a single layer with space between them. Bake for 10 minutes, turn, and bake for another 8 to 10 minutes, until deeply golden and the centre reaches 63°C, followed by a 3-minute rest.

   900 g, trimmed and cut into 6 equal pieces pork loin
6. 6

   Serve each crisp cutlet with the cabbage slaw and the reserved lemon-mustard dressing. For the crispest crust, serve immediately rather than covering the cutlets.

Origin & History

Breaded pork cutlets are part of Canada’s broad home-cooking tradition, reflecting European schnitzel and cutlet techniques adapted to readily available pork. Cabbage slaw adds a distinctly North American-style crisp vegetable accompaniment and keeps the plate light.