Cheddar-Panko Crusted Pork Cutlets with Bell Pepper & Broccoli Slaw

Directions

1. Beat the eggs in a medium bowl until smooth and set aside.
2. In a separate bowl, combine the grated cheddar with the bread crumbs and the spices, mixing to distribute evenly.
3. Pat the pork chops dry with paper towels and cut horizontally to form thin cutlets.
4. Heat a large nonstick skillet over medium-high heat.
5. Dip each cutlet in the beaten egg, letting excess drip off, then coat with the crumb mixture and place on a plate.
6. Once the skillet is hot, add a thin layer of oil and swirl to coat the bottom. Add the breaded cutlets and cook until golden brown and cooked through, about 3 minutes per side.
7. Whisk mayonnaise with apple cider vinegar, salt, and pepper in a clean bowl to make a quick dressing.
8. Slice the yellow bell peppers into thin strips and add to the dressing along with the broccoli slaw; toss to combine.
9. To serve, divide the slaw among plates and top with the pork cutlets.