Name: Breaded Pork Cutlets with Lemon Aioli
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 2 5-oz. boneless pork chops, halved lengthwise (to make 4 thin chops) -; 1 c. red wine vinegar, divided -; 1/2 c. mayonnaise -; 4 tsp. lemon zest, divided -; Juice of 1/2 lemon -; 1 clove garlic -; Kosher salt -; Freshly ground black pepper -; 2 c. thinly sliced red cabbage -; 1/2 apple, sliced into matchsticks -; 2 tbsp. extra-virgin olive oil -; 2 large eggs, beaten -; 1 c. panko bread crumbs -; 3 tsp. fresh thyme leaves -; 1/4 c. vegetable oil -; 1 c. mixed baby greens -; Lemon wedges, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Breaded Pork Cutlets with Lemon Aioli

1. 2 5-oz. boneless pork chops, halved lengthwise (to make 4 thin chops) -

2. 1 c. red wine vinegar, divided -

3. 1/2 c. mayonnaise -

4. 4 tsp. lemon zest, divided -

5. Juice of 1/2 lemon -

6. 1 clove garlic -

7. Kosher salt -

8. Freshly ground black pepper -

9. 2 c. thinly sliced red cabbage -

10. 1/2 apple, sliced into matchsticks -

11. 2 tbsp. extra-virgin olive oil -

12. 2 large eggs, beaten -

13. 1 c. panko bread crumbs -

14. 3 tsp. fresh thyme leaves -

15. 1/4 c. vegetable oil -

16. 1 c. mixed baby greens -

17. Lemon wedges, for garnish -

How to cook deliciously - Breaded Pork Cutlets with Lemon Aioli

1. Stage

Place pork chops in a glass baking dish. Pour all but 1 tablespoon red wine vinegar over pork and let sit 15 minutes.

2. Stage

In a small bowl, whisk together mayonnaise, 1 teaspoon lemon zest and juice, and garlic, then season with salt and pepper.

3. Stage

In a large bowl, toss together cabbage, apple, remaining 1 tablespoon red wine vinegar, and olive oil, then season with salt and pepper.

4. Stage

Place pork on a sheet of parchment paper and cover with another sheet of parchment paper. Using a meat tenderizer (or a small heavy saucepan), pound pork to ½" thickness.

5. Stage

Place eggs in a shallow bowl, and in a second shallow bowl, combine panko, remaining 3 teaspoons lemon zest, and thyme. Season with salt and pepper.

6. Stage

One at a time, dip pork slices in eggs, then in panko mixture, using your fingers to press panko mixture onto pork. Place breaded pork chops on a baking sheet.

7. Stage

In a large, deep-sided skillet over medium-high heat, heat oil. Cook pork chops two at a time until golden brown and cooked through, 3 minutes per side. Transfer to a paper towel-lined baking sheet.

8. Stage

Toss baby greens into cabbage slaw and serve with pork, lemon aioli, and lemon wedges.