Waffle-Crusted Pork Cutlets

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 680 cal
• 42g protein
• 38g carbs
• 38g fat
• 4g fiber

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Ingredients

• 1.5 lb boneless pork loin chops
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 plain frozen waffles
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 2 large eggs
• 2 tbsp Dijon mustard
• 1/2 cup all-purpose flour
• 1/3 cup neutral oil
• 4 cups green cabbage, shredded
• 1 cup carrot, shredded
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 lemon lemon wedges
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 400°F and set a wire rack on a rimmed baking sheet. Pound the pork chops between plastic wrap to an even 1/2-inch thickness so they cook quickly and stay juicy under the crunchy crust.
2. 2Season both sides of the cutlets generously with kosher salt, black pepper, and garlic powder, then let them rest at room temperature while you build the breading station.
3. 3Toast the frozen waffles in a toaster or oven until very dry and deep golden, then cool slightly. Pulse them in a food processor with panko, Parmesan, and smoked paprika into coarse crumbs that still have some texture; spread the mixture in a shallow dish.
4. 4Set up three shallow dishes: flour in the first, beaten eggs whisked with Dijon in the second, and the waffle crumb mix in the third. Dredge each cutlet in flour, dip fully in the egg-mustard mixture, then press firmly into the waffle crumbs so both sides are thickly coated.
5. 5Heat neutral oil in a large skillet over medium heat until shimmering. Pan-fry the cutlets in batches for 2 to 3 minutes per side until the waffle crust is deep golden and fragrant, then transfer to the prepared rack.
6. 6Finish the cutlets in the 400°F oven for 6 to 8 minutes until the pork reaches 145°F in the center and the crust is shatteringly crisp. Rest 3 minutes before plating so juices redistribute.
7. 7While the pork finishes, toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, honey, salt, and black pepper until lightly dressed and glossy; chill briefly if you have time.
8. 8Plate two cutlets per person alongside a mound of slaw, squeeze fresh lemon over the pork, and scatter chopped parsley. Serve immediately while the waffle crust is still audibly crunchy.