Crumbed pork cutlets with hot honey and summer slaw

Name: Crumbed pork cutlets with hot honey and summer slaw
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 4 pork cutlets; ½ cup plain flour; 2 tbsp garlic powder; 2 eggs, lightly beaten; 2 cups panko breadcrumbs; 2 tbsp mayonnaise; ¼ cup Greek-style yoghurt; 1 lime; 1 telegraph cucumber; 2 cups shredded green cabbage; 2 celery stalks, sliced; ½ cup mint leaves, shredded; vegetable oil, to shallow fry; ¼ cup hot honey (see note)

The only thing better than golden, crunchy pork is a cutlet glazed in chilli-licked honey and paired with a crisp, refreshing slaw.

Jessica Brook

February 3, 2026

A cool slaw cuts through the richness of panko-crumbed pork cutlets glazed with hot honey.James Moffatt

easyTime:< 30 minsServes:4

Golden pork cutlets drizzled in sticky hot honey for that perfect sweet-heat kick. Served with a crisp summer slaw, every bite is a balance of bold spice and fresh crunch.

Ingredients

4 pork cutlets
½ cup plain flour
2 tbsp garlic powder
2 eggs, lightly beaten
2 cups panko breadcrumbs
2 tbsp mayonnaise
¼ cup Greek-style yoghurt
1 lime
1 telegraph cucumber
2 cups shredded green cabbage
2 celery stalks, sliced
½ cup mint leaves, shredded
vegetable oil, to shallow fry
¼ cup hot honey (see note)

Method

Step 1
Season the pork with salt and pepper. Set up three separate bowls: one with the flour combined with half the garlic powder, a second with the beaten eggs, and a third for the panko crumbs.
Step 2
Pat the pork dry with paper towels to ensure the coating sticks to the meat. Dust the pork in flour, then dip into the egg wash and finally into crumbs. Firmly press the crumbs into the cutlets with the palm of your hand to create a solid crust.
Step 3
Place the cutlets on a tray lined with baking paper and chill in the fridge while you make the slaw. This sets the coating so it doesn’t flake off in the pan.
Step 4
For the slaw, whisk the mayonnaise, yoghurt, garlic powder, and lime zest and juice in a large bowl. Season to taste. Peel, seed and thinly slice the cucumber. Add the cucumber, cabbage, celery and mint to the dressing and toss well. Refrigerate until ready to serve.
Step 5
Heat 3cm of oil in a large non-stick frying pan over medium-high heat. Fry the cutlets for 4 minutes per side until deeply golden and cooked through. Drain on paper towels.
Step 6
Drizzle the crisp cutlets with hot honey and serve with the chilled slaw on the side.

Note

Hot honey is a sweet and spicy condiment made by infusing honey with chillies. It is available in supermarkets and specialty shops.

To make your own, combine ¼ cup of honey with 1 teaspoon of dried chilli flakes (or to taste) in a microwave-safe bowl. Microwave on high for 10-30 seconds until hot and runny. Or gently warm the honey and chilli in a small saucepan over medium-low heat until runny and just bubbling. Remove from the heat and steep for 15 minutes before straining or serving.

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