Pork Schnitzel With Red Cabbage Slaw

• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1 cup vegetable oil
• 1/2 head red cabbage cored and shredded
• 1 granny smith apple cored and cut into 1/4-inch matchsticks
• salt
• 8 pork cutlets thin-cut boneless, about 1 1/4 lbs
• 1/2 cup all purpose flour
• 2 large eggs lightly beaten
• 2 cups panko bread crumbs

1. Adjust oven rack to middle position and heat oven to 200 degrees. Whisk vinegar, honey and 2 tbs oil in large bowl. Add cabbage and apple and toss to combine. Season with salt and pepper.
2. Pat cutlets dry with paper towels and season with salt and pepper. Place flour in shallow dish. Place eggs in second shallow dish. Please panko in third shallow dish. One at a time, dredge cutlets in flour, dip in egg, and coat with panko, pressing to adhere.
3. Heat additional 1/2 cup oil in large nonstick skillet over medium heat until shimmering. Fry 4 cutlets until golden brown and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven. Wipe out skillet and repeat with remaining oil and cutlets. Serve with slaw.

cider vinegar, honey, vegetable oil, red cabbage, granny smith apple, salt, pork cutlets thin, flour, eggs, bread crumbs

Taken from www.yummly.com/recipe/Pork-Schnitzel-with-Red-Cabbage-Slaw-1524324 (may not work)