Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw
Thin, crispy slices of pork and a crunchy, zesty salad (made with chickpeas, sliced fennel, celery, red onion, and a quick lemon dressing) provide a great point and counterpoint in this simple supper. And that breaded crust? It’s homemade—no stale store-bought breadcrumbs here. After quickly whipping up your own bread crumbs with whole-wheat sandwich bread, you’ll coat the thin pork cutlets before tossing them in the oven to bake. That leaves plenty of time to mix up the slaw before the timer dings and dinner’s on the table.
Get the recipe: Oven-Fried Pork Cutlets With Fennel-Chickpea Slaw