1. Homepage
  2. BAKE
  3. Pistachio Pork Cutlets & Apple Coleslaw

Pistachio Pork Cutlets & Apple Coleslaw

  • recipe image cover
  • recipe image cover

BOOKMARK

PRINT

SHARE

DELICIOUS

Description

Slight taste of lemon that comes through on a crunchy, pistachio crusted baked pork cutlet. Served with a cabbage and green apple coleslaw in a honey mustard vinaigrette.

Nutrition

Calories (per serving)509
Total Fat33 g50%
Saturated Fat4 g19%
Monounsaturated Fat10 g
Polyunsaturated Fat5 g
Trans Fat0 g
Cholesterol83 mg28%
Sodium573 mg24%
Potassium325 mg9%
Total Carbohydrate35 mg12%
Dietary Fiber6 g25%
Sugars18 g
Protein39 g78%

Ingredients

5 pork cutlets
2 tbsp lemon zest
2/3 cup panko breadcrumbs
1/2 cup ground pistachios
1/4 cup lemon juice
1/2 tsp garlic powder
4 1/2 tbsp canola oil
2 1/2 tbsp apple cider vinegar
1 1/2 tbsp honey
2 tsp dijon mustard
1/2 tsp celery seed
2 julienned, skin removed, cored green apples
1/2 cup shredded carrot
2 cup shredded cabbage
1/4 cup roughly chopped parsley
salt and pepper to taste
Lemon wedges to serve
* Click to ingredient to choose one

Directions

1
Preheat oven for 450.
2
Prepare coating station for cutlets. In one bowl, mix 2 tbsp canola oil, lemon juice, garlic powder and season with salt and pepper. In another bowl, mix panko breadcrumbs, grounded up pistachios and lemon zest.
3
To coat cutlets, dip in lemon and oil mixture and then dip in panko mixture. Place breaded pork chop on lined baking sheet. Repeat.
4
Bake cutlets for 5-6 minutes, each side.
5
To prepare coleslaw, in a glass bowl whisk 2 1/2 tbsp canola oil, mustard, honey, apple cider vinegar, celery seed and salt and pepper (to taste).
6
Add shredded carrot, cabbage, parsley and julienned apples. Mix thoroughly. Keep refrigerated until ready to serve. You can also make this ahead of time.
7
Serve coleslaw with baked pork cutlets topped with fresh parsley and lemon wedges.