Crunchy Pork Cutlet with Cabbage Slaw
( SERVES 4 )

NZ Herald 3/8/2009

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500 g	Cabbage, shredded
100 g	Pecorino cheese, or use parmesan, shaved
¼ cup	White wine vinegar
2 tbsp	Extra virgin olive oil
½ tsp	Fennel seeds
1 to taste	Salt & freshly ground pepper

Preheat oven to 200C.
To make the cabbage slaw, place the cabbage and pecorino in a non-metallic bowl. Combine the vinegar, oil, fennel, salt and pepper.
Add to the cabbage and toss well to combine. Set aside.
Place pork cutlets on a board and cover with a piece of plastic wrap. Use a rolling pin to flatten.
Place the breadcrumbs, lemon thyme and parmesan in a bowl and mix well to combine. Dust cutlets with flour, shaking off any excess. Dip into the egg and press into breadcrumb mixture to coat.
Place on a lightly greased baking tray and bake for 5-8 minutes or until golden and cooked through.
Top cutlets with slaw to serve.

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