Pork Schnitzel with Cabbage and Apple Slaw

Prepare the Pork Chops: Place each Bone-In Pork Chops (4) between two pieces of plastic wrap or parchment paper. Use a meat mallet to gently pound the meat thin (about 1/4 inch thick) while keeping the bone intact. Season both sides of the pork chops with Salt (to taste) and Ground Black Pepper (to taste).

Bread the Pork: In a large mixing bowl, whisk together the Panko Breadcrumbs (1/2 cup), Breadcrumbs (1/2 cup), and Grated Parmesan Cheese (1/2 cup) and place in a shallow dish. Place the All-Purpose Flour (1/2 cup) in another shallow dish and the beaten eggs in a third. Dredge each pork chop in the flour, shaking off excess, then dip in the Large Eggs (2), and finally coat with the Parmesan breadcrumbs. Press gently to ensure the coating adheres.

Cook the Schnitzels: Heat a thin layer of Olive Oil (as needed) in a large skillet over medium heat. Fry each breaded pork chop for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 145°F/63°C). Transfer to a paper towel-lined plate to drain any excess oil.

Prepare the White Slaw: In a large bowl, combine the White Cabbage (2 cups), Green Apple (1), Fennel Bulb (1/2), and Fresh Parsley (1/2 cup). In a small bowl, whisk together the Plain Yogurt (3 Tbsp), Olive Oil (2 Tbsp), Distilled White Vinegar (1 Tbsp), and Whole Grain Mustard (1 tsp). Season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Pour the dressing over the slaw and toss to combine.

Serve: Plate each schnitzel alongside a generous serving of the white slaw. Optionally, garnish with Lemon (1) for a bright finish.