Breaded Pork Cutlets With Cabbage Salad

1. 1

   One at a time, place each pork chop on a cutting board, cover with plastic wrap and pound with a rolling pin until thin. Dust with flour, dip in egg and coat with breadcrumbs. Refrigerate for 5 mins.

2. 2

   In a bowl, toss together cabbage, carrot and lemon juice. Set aside.

3. 3

   Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.

4. 4

   Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.