1 fennel bulb, thinly sliced with a mandoline, plus fronds
30g seeded mustard
30g olive oil
30g honey
Method
Preheat the oven to 200°C. Mix the Parmesan, panko crumbs, orange zest, sage, salt & pepper on a serving plate.
On another plate, sprinkle the flour & top with salt & pepper. Coat each pork cutlet in the flour, shaking off the excess.
Beat the eggs & crushed garlic in a shallow bowl. Dip the floured pork cutlets into the beaten eggs. Now dip into the panko crumb mixture, coating all sides with the crumb.
Melt butter in a large heavy based oven safe frying pan, then add the oil. Add the cutlets (you may need to cook in two batches), cooking each side for 2 minutes, or until golden. Add the pan to the oven, & cook for 7 minutes, or until the centre of the meat is 150°C. Remove from the oven & wrap in foil to allow the meat to cook itself slowly, resulting in a juicy & tender meat.
Meanwhile, add the fennel, cabbage, shallots & orange segments to a large bowl. Combine honey, oil & mustard. Dress & toss the salad.
Serve your parmesan pork cutlets with salad & enjoy!
