Lunch: Breaded Pork Cutlets with Lemon Aioli

Recipe by Anna Watson Carl Get in the Oktoberfest spirit (without flying to Germany) with this festive dinner.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Breaded Pork Cutlets with Lemon Aioli

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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.

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