Tangy Pork Schnitzel with Coleslaw

Name: Tangy Pork Schnitzel with Coleslaw
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound pork loin cutlets; 0.5 cup all-purpose flour; 1 large egg (lightly beaten); 1 cup panko breadcrumbs; 1 teaspoon dried thyme; 0.5 teaspoon garlic powder; 1 teaspoon salt; 0.625 teaspoon black pepper; 3 tablespoon vegetable oil; 1 package coleslaw mix; 0.5 cup mayonnaise; 2 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon sugar; 2 tablespoon fresh parsley (chopped, for garnish)

Crispy pan-fried pork cutlets seasoned with savory herbs, served alongside a refreshing, tangy coleslaw for a classic and quick meal.

Prep: 12 min
Cook: 10 min
Total: 22 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.42/serving

Dietary

Nut-Free

Ingredients

1.5 pound pork loin cutlets
0.5 cup all-purpose flour
1 large egg (lightly beaten)
1 cup panko breadcrumbs
1 teaspoon dried thyme
0.5 teaspoon garlic powder
1 teaspoon salt
0.625 teaspoon black pepper
3 tablespoon vegetable oil
1 package coleslaw mix
0.5 cup mayonnaise
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
2 tablespoon fresh parsley (chopped, for garnish)

Instructions

Pat pork loin cutlets dry. Set up a breading station: one shallow dish with all-purpose flour seasoned with 1/4 teaspoon salt and 1/4 teaspoon black pepper, another dish with lightly beaten large egg, and a third dish with panko breadcrumbs mixed with dried thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Dredge each pork cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko mixture, pressing to adhere.
In a large skillet, heat vegetable oil over medium-high heat. Fry breaded cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F). You may need to do this in batches.
While cutlets cook, prepare the coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add coleslaw mix and toss to coat evenly.
Serve crispy pork schnitzel immediately with tangy quick coleslaw. Garnish with fresh parsley, if desired.

Notes

Pound pork cutlets to an even thickness (about 1/4-inch) for best results and quick cooking.

Nutrition (per serving)

Calories: 539
Protein: 24.3 g
Carbohydrates: 29.2 g
Fat: 36.6 g
Fiber: 2.2 g
Sodium: 635 mg
Saturated Fat: 8.3 g
Sugar: 7.4 g
Cholesterol: 110 mg