The past couple days here in NJ have been really lovely, today not at all! It is freezing and windy here but thankfully its going to warm up again over the next couple days. We have had such a brutal winter this year and I am beyond ready for the warmth of the sun, hitting up the park with the boys, picnics and the beach! With the warmth in mind I wanted to make a dinner that had deliciously bright flavors! Pork Milanese with Apple & Cabbage Slaw hits it on the head!
The pork cutlets are pounded thin, breaded and pan fried until perfectly crisp on the outside. The slaw on top is so good!!! Crisp tart granny smith apples, the crunch of the cabbage and that onion punch! The slaw is really simply dressed in olive oil, fresh lemon juice, salt and pepper. Even if its freezing outside, the flavors of this dish will have you dreaming of blooming flowers, leaves on the trees and chirping birds! Spring is so close!
Oh AND, theres a little twist here, since trying LouAna’s Coconut Oil for the first time in my Breakfast Blueberry Oatmeal Cookies I am hooked! Being that coconut oil can withstand high temps I decided to fry up the cutlets in it. Worked great and healthier for you! This coconut oil is very neutral in flavor so no worries that your food is all going to taste like coconuts. So good!
- 4-6 pork chops
- Italian seasoned breadcrumbs
- 1 egg, lightly beaten with a tsp of water
- 2 granny smith apples, core removed & sliced thin
- 1/4 head of cabbage, core removed, sliced thin
- 1 small red onion, sliced thin
- juice of a large lemon
- 3 Tbsp olive oil
- salt & pepper
- LouAnas Coconut Oil for frying
- I like to start by making the salad this way the flavors have some time to meld.
- Whisk together the lemon juice, olive oil, some salt & pepper in a bowl. Stir in the apple, cabbage and red onion and coat well with the dressing. Taste test, and season to taste. Cover and place in the fridge until its time to serve.
- For the pork, place the chop in a gallon sized freezer bag or between a couple piers of plastic wrap. Using a mallet or rolling pin, pound the cutlets nice and thin, about a 1/4 inch thick.
- Coat the pork in the egg then cover with breadcrumbs. Shake off the excess and onto a parchment lined baking sheet. I like to let the meat sit out for 15 minutes so the breadcrumbs really stick and the meat isn’t super cold when you put it into the oil.
- Heat up a large sauté pan over medium high heat with enough coconut oil to coat the bottom of the pan. Once the oil is heated up cook the pork about 4 minutes per side until golden brown and cooked through. The cooking time may vary depending on the thickness of the cutlet.
- Serve the cold slaw over top the pork cutlets. Give an extra squeeze of lemon juice over the entire dish.