Method: Stove Top + Pre-heat Oven 170°C

1. Trim pork cutlets and dust with the seasoned flour, shake off excess.
   
   
2. Whisk together the egg and water in a medium bowl.
   
   
3. Combine bread crumbs, parmesan cheese, parsley and lemon zest in a large bowl and mix well.
   
   
4. Dip each cutlet into the egg mixture, and then coat each cutlet in the bread crumb mixture pressing firmly.
   
   
5. Heat oil for shallow frying over medium heat for 5 minutes. Fry each cutlet until golden and place onto baking tray lined with baking paper.
   
   
6. Bake cutlets in the pre-heated oven for 10 minutes.
   
   
7. Spoon mustard into the centre of the plate and top with a mound of coleslaw and the pork cotteleta. Serve hot with a wedge of lemon.

Notes: cutlets may be prepared up to 24 hours prior to serving. Place on a plate lined with absorbent paper and cover with plastic wrap.