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Pistachio Pork Cutlets & Apple Coleslaw

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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.


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%


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


Preheat oven for 450.
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.
To coat cutlets, dip in lemon and oil mixture and then dip in panko mixture. Place breaded pork chop on lined baking sheet. Repeat.
Bake cutlets for 5-6 minutes, each side.
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).
Add shredded carrot, cabbage, parsley and julienned apples. Mix thoroughly. Keep refrigerated until ready to serve. You can also make this ahead of time.
Serve coleslaw with baked pork cutlets topped with fresh parsley and lemon wedges.