Pork Costolette With Cabbage and Pancetta Recipe

Ingredients

• 90 gm coarse sourdough breadcrumbs
• 30 gm finely grated parmesan
• 1 tbsp thyme
• Finely grated rind of 2 lemons
• For dusting: seasoned plain flour
• 2 eggs, lightly beaten
• 2 pork cutlets (about 250gm each)
• 50 ml olive oil
• Cabbage and pancetta
• 6 slices round pancetta, coarsely torn
• 2 golden shallots, thinly sliced
• 1 garlic clove, finely chopped
• 400 gm Savoy cabbage, coarsely chopped
• 1 tbsp red wine vinegar
• Juice of 1 lemon, or to taste
• ½ cup coarsely torn flat-leaf parsley