Breaded Pork Cutlets with Lemon Aioli - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Get in the Oktoberfest spirit (without flying to Germany) with this festive dinner.
Ingredients
- 2 5-oz. boneless pork chops, halved lengthwise (to make 4 thin chops)
- 1 c. red wine vinegar, divided
- 1/2 c. mayonnaise
- 4 tsp. lemon zest, divided
- 1 tbsp. lemon juice
- kosher salt
- Black pepper
- 2 c. thinly sliced red cabbage
- 1/2 apple, sliced into matchsticks
- 2 tbsp. extra-virgin olive oil
- 2 Eggs, beaten
- 1 c. panko bread crumbs
- 3 tsp. thyme leaves
- 1/4 c. vegetable oil
- 1 c. mixed baby greens
- Lemon wedges, for garnish
Instructions
- Place pork chops in a glass baking dish. Pour all but 1 tablespoon red wine vinegar over pork and let sit 15 minutes.
- In a small bowl, whisk together mayonnaise, 1 teaspoon lemon zest and juice, and garlic. Season with salt and pepper.
- In a large bowl, toss together cabbage, apple, remaining 1 tablespoon red wine vinegar, and olive oil. Season with salt and pepper.
- Place pork on a sheet of parchment paper and cover with another sheet of parchment paper. Using a meat tenderizer (or a small heavy saucepan), pound pork to 1/2" thickness.
- Place eggs in a shallow bowl. In a second shallow bowl, combine panko, 3 teaspoons lemon zest, and thyme leaves. Season generously with salt and pepper.
- One at a time, dip pork slices in eggs, then in panko mixture, using your fingers to press panko mixture onto pork. Place breaded pork chops on a baking sheet.
- Heat oil in a large, deep-sided skillet over medium-high heat. Cook pork chops, two at a time, until golden brown and cooked through, 3 minutes per side. Transfer to a paper towel-lined baking sheet.
- Toss baby greens into cabbage slaw and serve with pork, lemon aioli, and lemon wedges.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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