- 4
- 25 mins
Ingredients
- 1 tsp. caraway seeds
- 1/4 c. red wine vinegar
- kosher salt
- Pepper
- 1/2 small head red cabbage (about 1 lb), cored and shredded
- 1/2 small red onion, thinly sliced
- 4 5-ounce boneless pork chops, about 1⁄2 inch thick
- 1/4 c. all-purpose flour
- 2 large egg whites
- 1 c. panko bread crumbs
- 2 tbsp. olive oil
- 1/2 c. fresh dill, chopped
- Lemon wedges, for serving
Preparation
Step 1
Heat small pan on
medium and toast caraway seeds until fragrant, about
2 minutes. In large bowl,
whisk together vinegar
and 1⁄8 teaspoon each salt and
pepper. Mix in seeds, then
cabbage and onions. Let
sit, tossing occasionally,
until ready to serve.
Season pork with 1⁄4 teaspoon each salt and pepper, then pound between 2 pieces of parchment to 1⁄4 inch thick.
Place flour, egg whites, and panko in three separate bowls. Working one at a time, coat cutlets first in flour, then egg whites, then panko, pressing gently to help it adhere.
Heat oil in large nonstick skillet on medium. Cook cutlets until golden brown and cooked through, 2 to 3 minutes per side.
Fold dill into cabbage and serve with pork cutlets and lemon wedges, if desired.