crispy-pork-cutlets-with-fennel-chickpea-slaw

Best Dinner Food

Crispy Pork Cutlets With Fennel-Chickpea Slaw

Don’t let the five-step procedure or the somewhat lengthy ingredient list fool you. Our Crispy Pork Cutlets With Fennel-Chickpea Slaw really do come together in half an hour. And, better yet, they don’t fall back on store-bought short cuts. With just a food processor and some sliced bread, you can make homemade bread crumbs, which will create the crunchy exterior for your “oven-fried” pork. If you can’t locate pork cutlets, place pork steaks on a cutting board. Hold the piece of meat flat with the palm of your hand and carefully slice it in half horizontally. Use a meat tenderizer to flatten the cutlets further, if desired.

Ingredients

  1. 4 slices whole-wheat sandwich bread

  2. 3 tablespoons olive oil

  3. kosher salt and black pepper

  4. ¼ cup all-purpose flour

  5. 2 large egg whites

  6. 4 thin pork cutlets (about 1 pound total)

  7. 1 15.5-ounce can chickpeas, rinsed

  8. 1 fennel bulb, very thinly sliced

  9. 2 celery stalks, thinly sliced, plus 1⁄4 cup leaves

  10. ½ small red onion, thinly sliced

  11. 2 tablespoons fresh lemon juice, plus wedges for serving

Directions

  1. Heat oven to 425° F. Place an oven-proof wire rack set in a baking sheet. Pulse the bread until fine crumbs form in a food processor (you should have about 2½ cups). Add 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten.

  2. Spread the bread crumbs on a rimmed baking sheet and bake, tossing once, until golden brown, 4 to 6 minutes. Let cool and transfer to a shallow bowl.

  3. Place the flour in a second shallow bowl. Beat the egg whites with 1 tablespoon water in a third shallow bowl.

  4. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the egg whites (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place on the prepared pan and bake until cooked through, 8 to 10 minutes.

  5. Meanwhile, toss together the chickpeas, fennel, celery stalks and leaves, onion, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Serve over the pork with the lemon wedges.