Crunchy Pork Cutlet With Cabbage Slaw

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donna hay

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Ingredients

4 x 150g pork cutlets

1 cup (70g) fresh breadcrumbs

2 tablespoons chopped lemon thyme

½ cup (40g) finely grated parmesan

¼ cup (35g) plain (all-purpose flour)

2 eggs, lightly beaten

500 g white cabbage, shredded

100 g pecorino or parmesan, shaved

¼ cup (60ml) white wine vinegar

2 tablespoons extra-virgin olive oil

½ teaspoon fennel seeds

sea salt and cracked black pepper

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