Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw Recipe

Ingredients

  • 4 slices whole-wheat sandwich bread
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • ¼ cup all-purpose flour
  • 2 large egg whites
  • 4 pork cutlets (1 pound total), pounded 1⁄4 inch thick
  • 1 15.5-ounce can chickpeas, rinsed
  • + 4 more ingredients
    • 1 fennel bulb, very thinly sliced
    • 2 celery stalks, thinly sliced, plus 1⁄4 cup leaves
    • ½ small red onion, thinly sliced
    • 2 tablespoons fresh lemon juice, plus wedges for serving

1. Heat oven to 425° F. In a food processor, pulse the bread until fine crumbs form (you should have about 2 ½ cups). Add 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten. Spread on a rimmed baking sheet and bake, tossing once, until golden brown,...

View full recipe at SpringPad

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