Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw

Directions

1. Heat oven to 425° F. In a food processor, pulse the bread until fine crumbs form (you should have about 2 ½ cups). Add 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten. Spread on a rimmed baking sheet and bake, tossing once, until golden brown, 4 to 6 minutes. Let cool and transfer to a shallow bowl.
2. Place the flour in a second shallow bowl. In a third shallow bowl, beat the egg whites with 1 tablespoon water.
3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the egg whites (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place on a wire rack set on a baking sheet and bake until cooked through, 8 to 10 minutes.
4. Meanwhile, in a medium bowl, toss together the chickpeas, fennel, celery stalks and leaves, onion, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve over the pork with the lemon wedges.