Name: Cheddar-Panko Crusted Pork Cutlets with Bell Pepper & Broccoli Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; ¾ (227 g) block cheddar cheese; 3 eggs; 6 pork chops, boneless; 3 yellow bell peppers; apple cider vinegar; black pepper; extra virgin olive oil; garlic powder; mayonnaise; panko bread crumbs; salt; smoked paprika

Cheddar-Panko Crusted Pork Cutlets with Bell Pepper & Broccoli SlawCheddar-Panko Crusted Pork Cutlets with Bell Pepper & Broccoli Slaw — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

¾ (227 g) block cheddar cheese

3 eggs

6 pork chops, boneless

3 yellow bell peppers

apple cider vinegar

black pepper

extra virgin olive oil

garlic powder

mayonnaise

panko bread crumbs

salt

smoked paprika

Instructions

Place eggs in a medium bowl and beat with a whisk or fork until smooth. Set aside.

Grate cheese into another medium bowl. Add bread crumbs and spices, then stir to combine. Set aside.

Pat pork dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chops in half horizontally to form thin cutlets.

Dip the cutlets into the beaten egg (letting the excess drip off), then into the bread crumb mixture, pressing gently to adhere. Transfer to a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add the breaded cutlets and pan-fry until golden brown and cooked through, about 3 minutes per side. Remove from heat.

While the chops are cooking, place mayo in a large bowl. Add vinegar, salt, and pepper, then whisk to combine the dressing.

Wash and dry bell peppers; using a clean cutting board, trim, seed, and slice lengthwise into thin strips. Add to the bowl with the dressing, along with the broccoli slaw, and stir to combine.

To serve, divide slaw between plates or bowls. Top with pork cutlets and enjoy!

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