Pan-Fried Pork Cutlets with Apple Cabbage Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-fried pork cutlets served with a crisp and tangy apple and cabbage slaw that adds fresh crunch and zesty balance. This European-inspired pork recipe, ready in about 35 minutes, pairs pork loin cutlets, all-purpose flour, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 European cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 pork loin cutlets with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each cutlet first in 1/2 cup all-purpose flour, then dip into 1 beaten large egg, and finally coat with 3/4 cup breadcrumbs, pressing gently to adhere.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Fry the cutlets for 4-5 minutes per side until golden brown and cooked to an internal temperature of 145°F. Transfer to a paper towel-lined plate.
  3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage and 1 julienned medium Granny Smith apple.
  4. Step 4: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 2 tbsp olive oil, and remaining 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the cabbage and apple mixture and toss well to coat evenly.
  6. Step 6: Serve the warm pork cutlets alongside a generous helping of the crisp apple cabbage slaw.

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