Food Recipes Crispy Pork Cutlets With Fennel-Chickpea Slaw 2.9 (26) 1 Review Don’t let the five-step procedure or the somewhat lengthy ingredient list fool you. Our Crispy Pork Cutlets With Fennel-Chickpea Slaw really do come together in half an hour. And, better yet, they don’t fall back on store-bought short cuts. With just a food processor and some sliced bread, you can make homemade bread crumbs, which will create the crunchy exterior for your “oven-fried” pork. If you can’t locate pork cutlets, place pork steaks on a cutting board. Hold the piece of meat flat with the palm of your hand and carefully slice it in half horizontally. Use a meat tenderizer to flatten the cutlets further, if desired. By Abigail Chipley Abigail Chipley Abigail is a freelance writer, editor, and recipe developer with nearly 25 years of experience in the food industry. She has written for Food Network, Everyday with Rachael Ray, Real Simple, and other national publications. Abigail is also a food stylist and cooking teacher who helped launch Martha Stewart Living's Everyday Food Magazine. Highlights: * Nearly 25 years of experience in the food industry * Helped launch Martha Stewart Living's Everyday Food Magazine * Board Certified in Holistic Nutrition® (candidate) * Completed Functional Nutrition program * Former television food stylist * Former senior food editor at Martha Stewart Living Real Simple's Editorial Guidelines and Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. Real Simple's Editorial Guidelines Updated on September 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: Christopher Baker Hands On Time: 15 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 4 slices whole-wheat sandwich bread 3 tablespoons olive oil kosher salt and black pepper ¼ cup all-purpose flour 2 large egg whites 4 thin pork cutlets (about 1 pound total) 1 15.5-ounce can chickpeas, rinsed 1 fennel bulb, very thinly sliced 2 celery stalks, thinly sliced, plus 1⁄4 cup leaves ½ small red onion, thinly sliced 2 tablespoons fresh lemon juice, plus wedges for serving Directions Heat oven to 425° F. Place an oven-proof wire rack set in a baking sheet. Pulse the bread until fine crumbs form in a food processor (you should have about 2½ cups). Add 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten. Spread the bread crumbs on a rimmed baking sheet and bake, tossing once, until golden brown, 4 to 6 minutes. Let cool and transfer to a shallow bowl. Place the flour in a second shallow bowl. Beat the egg whites with 1 tablespoon water in a third shallow bowl. 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 the prepared pan and bake until cooked through, 8 to 10 minutes. Meanwhile, 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 in a medium bowl. Serve over the pork with the lemon wedges. Rate it Print Nutrition Facts (per serving) 420 Calories 19g Fat 32g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 420 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 65mg 22% Sodium 850mg 37% Total Carbohydrate 32g 12% Total Sugars 2g Protein 35g Calcium 127mg 10% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.