Crispy Pork Cutlets & Cider Cabbage

This Little Piggy Went to Market...

Pork. It's what's for dinner.  Remember those pork cutlets Will Morrow described in my Hangry Hero spotlight? Well here's my version: quick, delicious and absolutely addicting.  I can see why he is so obsessed with them at the moment.  This supper was quite a highlight in my household - hangry bf ate three of the cutlets before we even sat down. It's even quicker if you enlist someone to help you make them - he took on the roll of fry cook, while I took care of the dredging station.  Keep reading to find out how to make these babies at home.

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Crispy Pork Cutlets & Cider Cabbage

Hangry Timer: 30 Minutes
Feeds: 4
Cost: $15

I love adding some sweetness and some tang to complete a dish when I cook pork.  To create those elements, I used the rest of the cabbage I had leftover from my Cabbage Rolls, and sautéed the shreds quickly with some apple cider vinegar (the tang). The garnish was my go-to condiment for pork: Apple Butter, but I sassed it up with some Sriracha (the sweet with a bonus of HEAT). Farm fresh eggs used in the breading along with local pork and cabbage made this a feel good dinner for me - and you can get all of these ingredients for under $15!  Go make some for dinner and let me know how you like to serve up your pork #hangrydistrict style!


What You Need:

1 Lb. Pork Cutlets - mine are from Whitmore Farm
2 Eggs, whisked
2 Cups Flour
2 Cups Breadcrumbs*
1 Cup Parmesan Cheese
1/2 Head Cabbage, shredded
1/2 Cup Apple Cider Vinegar
Olive Oil

Optional Condiment: Sassy Apple Butter

Apple Butter -  I always use McCutcheon's

What To Do With It:


Set up a dredging station. Prepare three shallow dishes: put the flour in one with lots of salt and pepper, the eggs in another, and the breadcrumbs and cheese in the last. 

Heat 1/4 oil** over medium-high heat in a cast iron skillet (or sauté pan).

Pat your cutlets dry with a paper towel and start dredging! Press both sides of the cutlet into the flour, shaking to remove any excess. Next, give a little dip-a-dee-doo-da in the egg, letting the excess drip off; and finally press it into the bread crumb/cheese mixture. 

Continue dredging until you have four cutlets prepared.

Place the cutlets in the skillet and pan fry on each side for two minutes, flipping only once.  The cutlets are super thin so they won't take long. Sprinkle with course salt as soon as you take the cutlets out of the pan.

Drain on a paper towel lined plate and continue frying up the rest of 'em!

Serve immediately with some braised cabbage and top with sassy apple butter (just mix apple butter with Sriracha...).


Heat 1 Tbsp. of olive oil over medium heat in a dutch oven.  Add the cabbage, vinegar and a big pinch of salt and pepper to the pot. Let cook, stirring occasionally, for 5-7 minutes, so that the cabbage is warm but still a little crisp.  That's it!



*Use any breadcrumbs you have handy - you can even use crushed croutons if you're desperate!

**Any neutral oil works fine - olive, canola, vegetable, coconut...whatever floats your boat!