Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw Recipe

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4 slices whole-wheat sandwich bread

3 tablespoons olive oil

kosher salt and black pepper

1/4 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

1 fennel bulb, very thinly sliced

2 celery stalks, thinly sliced, plus 1?4 cup leaves

1/2 small red onion, thinly sliced

2 tablespoons fresh lemon juice, plus wedges for serving

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