Crumbedporkcutlets with winter slaw

Ingredients

• Crumbed pork cutlets with winter slaw
• 1 1/4 cup (95g) panko (japanese) breadcrumbs
• 1/4 cup (20g) parmesan, finely grated
• 2 tablespoon flat-leaf parsley, finely chopped fresh
• 1 tablespoon lemon rind, finely grated
• 4 x 200g (6½-ounce) pork cutlets, trimmed
• 1/4 cup (35g) plain (all-purpose) flour
• 2 eggs, beaten lightly
• olive oil, for shallow-frying
• 2 medium_piece (140g) lemons, cut into cheeks
• 500 gram (1 pound) brussels sprouts
• 1 medium_piece (300g) fennel
• 1 (150g) stick celery, trimmed
• 1/2 small_piece (50g) red onion
• 1 cup young celery leaves, loosely packed
• 1 tablespoon drained baby capers, rinsed
• 1/2 cup (40g) shaved parmesan
• 1/4 cup (60ml) lemon juice
• 2 teaspoon dijon mustard
• 1 tablespoon honey
• 1/4 cup (60ml) extra virgin olive oil