Breaded Pork Cutlets With Cabbage Salad - cooking recipe

Ingredients

14 oz boneless pork chops, about 1/2 inch thick
1/2 cup all purpose flour, seasoned
1 None large egg, lightly beaten
2/3 cup fresh breadcrumbs
1/4 None small cabbage, finely shredded
1 None small carrot, grated
1 None lemon, juiced
1/3 cup vegetable oil
None None mustard, mayonnaise, steamed rice and light soy sauce, to serve

Preparation

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.
In a bowl, toss together cabbage, carrot and lemon juice. Set aside.
Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.
Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.