4 5-ounce boneless pork chops, about 1⁄2 inch thick
1/4 cup all-purpose flour
2 large egg whites
1 cup panko bread crumbs
1 tbsp. olive oil
1/2 cup fresh dill, chopped
Lemon wedges, for serving
Instructions
Heat small pan on medium and toast caraway seeds until fragrant, about 2 minutes.
In large bowl, whisk together vinegar and 1⁄8 teaspoon each salt and pepper. Mix in seeds, then cabbage and onions. Let sit, tossing occasionally, until ready to serve.
Trim any fat from the pork. Season pork with 1⁄4 teaspoon each salt and pepper, then pound between 2 pieces of parchment to 1⁄4 inch thick.
Place flour, egg whites, and panko in three separate bowls. Season each with salt and black pepper. Working one at a time, dredge cutlets first in flour, then egg whites, then panko, pressing gently to help it adhere.
Preheat oven to 400 degrees F.
Brush a baking sheet lightly with some olive oil. Place the cutlets on top and bake for 15 minutes or until golden and crisp.
Fold dill into cabbage and serve with pork cutlets and lemon wedges.