Chile-Ginger Panko Crusted
 ‘Wienerschnitzel’ with Cabbage Slaw

Serves 4 

• 4 6- ounce brined pork loin filets, pounded out to 1/6- inch thickness

• 4 cups panko

• 1 tablespoon Korean chile flake

• 4 scallions sliced, white and green parts separated

• 2 cups all-purpose flour

• 4 eggs, lightly beaten

• 1 tablespoon Dijon mustard

• Juice of 1 lemon

• 1 small head red cabbage, shredded

• ¾ cup Chile-Ginger Oil

• Kosher salt and freshly ground black pepper

Season the pork with kosher salt and freshly ground black pepper. Place the flour and eggs in two separate bowls.  In a large bowl, mix the panko with the chile flakes and scallion whites. Prepare the pork by dredging each cutlet in flour, then egg, and then the panko mixture.  In a high rimmed sauté pan over medium-high heat add 1/2 cup of Chile-Ginger oil.  Cook the cutlets on both sides until GB&D (golden brown and delicious), about 3 minutes per side.  Meanwhile, in a bowl, whisk together the Dijon mustard, lemon juice and remaining ¼ cup of Chile-Ginger Oil.  Set aside 2 tablespoons and dress the cabbage with the rest of the vinaigrette.  Season with kosher salt and freshly ground black pepper to taste and toss with the scallion greens.  On a large plate, place a mound of the slaw, top with pork and drizzle with remaining vinaigrette.