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Crumbed pork with cabbage slaw

Name: Crumbed pork with cabbage slaw
Cook time: 8 min
Total time: 8 min
Yield: 4
Ingredients: ¾ cup Breadcrumbs; 1 Lemon, zest of; 2 tsp Chopped sage; ⅔ cup Grated parmesan cheese; 4 Pork chops (Main); ¼ cup Plain flour; 2 Eggs, lightly beaten; ½ Cabbages, shredded; ¼ cup Grated parmesan cheese; ½ tsp Fennel seeds, toasted; ¼ cup White wine vinegar; 2 Tbsp Extra virgin olive oil

8 min

for 4 people

Kieran Scott

Bite

Crispy, crunchy, cheesy and a cinch to make.

¾ cup	Breadcrumbs
1	Lemon, zest of
2 tsp	Chopped sage
⅔ cup	Grated parmesan cheese
4	Pork chops (Main)
¼ cup	Plain flour
2	Eggs, lightly beaten

½	Cabbages, shredded
¼ cup	Grated parmesan cheese
½ tsp	Fennel seeds, toasted
¼ cup	White wine vinegar
2 Tbsp	Extra virgin olive oil

Make the slaw by combining the cabbage, parmesan and fennel in a bowl. Whisk together the vinegar and oil and some salt and pepper and mix through the slaw.
Mix the breadcrumbs, lemon zest, sage and parmesan in a bowl.
Dust pork chops with flour, shaking off any excess. Dip into the egg and press into breadcrumb mixture to coat.
Preheat oven to 200C. Place chops on a lightly greased baking tray and bake for 10-15 minutes, then turn and bake the other side for 5 minutes until golden and cooked through.
Top pork with slaw to serve.