Dinner ideas

Crumbed pork cutlets with winter slaw




1.Combine breadcrumbs, parmesan, parsley and rind in a shallow bowl. Toss pork in flour, shake off excess. Dip in egg, then press on crumb mixture to coat. Refrigerate while preparing winter slaw.
2.Make winter slaw. Trim and separate leaves of brussels sprouts. Drop leaves into a large saucepan of boiling salted water until bright green, drain. Drop into a bowl of iced water until cold, drain well. Meanwhile, using a mandoline or V-slicer, thinly slice fennel, celery and onion. Place in a large bowl with sprouts, celery leaves, capers and parmesan, toss gently to combine. Whisk juice, mustard and honey in a small bowl until combined. Gradually add oil, whisking constantly, until combined. Season to taste. Just before serving, add dressing to slaw, toss gently.
3.Heat oil in a large frying pan over medium-high heat, cook pork 5 minutes each side or until golden brown and cooked through.
4.Serve pork with winter slaw and lemon cheeks.

The pork can be crumbed 6 hours ahead. Keep covered in the refrigerator. The slaw can be prepared 6 hours ahead, add the dressing just before serving. You could sprinkle the slaw with a few fennel fronds, if you like.


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