Parm And Panko Pork Cutlets With Vinegar Slaw Recipe
Dinner on the table in 30 minutes? We've got just the recipe for you. Unless your time management skills are top-notch, it's natural to find it hard to cook and have dinner ready at a reasonable time on busy work days. Instead of opting for takeout or instant noodles, a quick and easy home-cooked meal is a tasty and feasible choice. Thankfully, you don't have to compromise on flavor just because you're shaving off time in the kitchen.
Mashed recipe developer Erin Johnson brings us these parm and panko pork cutlets with vinegar slaw which she describes as "extra-crispy and full of flavor." Skip your usual crunchy fried fast food order because this easy recipe offers those satisfying qualities with a little more finesse. Contrasted by the tangy vinegar slaw, these savory parm and panko pork cutlets "are the perfect addition to your dinner rotation," Johnson affirms. Read on for the scoop on how to whip this dish up in no time.
Gather the ingredients for parm and panko pork cutlets with vinegar slaw
For the slaw, you'll need to finely slice half a cabbage and julienne an apple. For the dressing, you'll need some peanut oil (you'll need more to fry the cutlets), apple cider vinegar, and sugar. If you aren't accustomed to using those types of vinegar and oil, Johnson notes, "You can substitute any oil, vinegar, and sugar you'd like."
Salt and pepper are used for seasoning the pork chops, which you should buy thinly sliced. The breading consists of panko, grated parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Start by making the slaw
Start by whisking 3 tablespoons of peanut oil, apple cider vinegar, and sugar in a small bowl or jar until everything is well combined. Add the cabbage and apple to a large bowl and pour the dressing over top. Toss the contents so that everything is well coated, then season with salt and pepper as desired. Pop the bowl into the refrigerator to chill the slaw until you're ready to serve it.
Johnson comments, "The slaw here is very simple — just cabbage and an apple for sweetness," and suggests experimenting as you wish. "Carrots, red onions, and radishes make excellent additions," she notes.
Coat the pork cutlets
Sprinkle a little bit of water on the pork chops and salt and pepper on both sides. Johnson explains, "I don't find it necessary to use an egg wash for these cutlets. I make sure the pork is slightly damp and the panko and parm sticks perfectly."
Then, combine the breading ingredients (panko, grated parmesan, Italian seasoning, garlic and onion powders) on a plate or shallow bowl. One by one, press each piece of meat into the mixture, coating both sides properly.
Fry the crusted pork cutlets
Set a large skillet on the stovetop and heat the peanut oil to 350 F. Johnson remarks that "You may not need a full cup of oil for frying." At the very least, she instructs, "You want to cover the bottom of the skillet and come up about half the thickness of the pork."
Once the oil reaches temperature, carefully place the pork chops in the pan. You may need to fry them in batches to prevent overcrowding. Cook them for 3 to 4 minutes per side, checking for a final internal temperature of 160 F.
Serve the crispy pork cutlets with slaw
Set up a rack over a paper towel-lined baking tray and transfer the pork chops to the surface to drip off excess oil. Serve them up with the crispy slaw for a delicious pairing that checks all the boxes.
Pork chop leftovers can be stored for up to three days but Johnson advises eating the slaw within a day.
- ½ head cabbage, finely sliced
- 1 apple, julienned
- 1 cup + 3 tablespoons peanut oil, divided
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- salt & pepper, to taste
- 4 bone-in pork chops, thinly sliced
- 1 cup panko
- ⅓ cup parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- In a small bowl, whisk 3 tablespoons of peanut oil with the vinegar and sugar until well combined.
- In a large bowl, combine the cabbage, apple, and dressing.
- Toss to coat and season with salt and pepper to taste. Refrigerate until ready to serve.
- Sprinkle the pork chops with a little water, then salt and pepper them on both sides.
- Combine the panko, parmesan, Italian seasoning, garlic, and onion powders, and stir to mix thoroughly.
- Press both sides of the pork chops into the panko mix, ensuring that the meat is well coated.
- Heat the remaining oil in a large skillet until it reaches 350 F.
- Add the pork chops, being careful not to crowd the pan.
- Cook for 3 to 4 minutes per side or until the internal temperature reads 160 F.
- Transfer the pork chops to a rack placed over a paper towel-lined baking tray.
- Serve the chops with the slaw.
| Calories per Serving | 1,095 |
| Total Fat | 86.0 g |
| Saturated Fat | 18.9 g |
| Trans Fat | 0.2 g |
| Cholesterol | 145.7 mg |
| Total Carbohydrates | 32.4 g |
| Dietary Fiber | 5.1 g |
| Total Sugars | 15.5 g |
| Sodium | 1,105.0 mg |
| Protein | 49.0 g |
