Whisk together the lemon juice, olive oil, some salt & pepper in a bowl. Stir in the apple, cabbage and red onion and coat well with the dressing. Taste test, and season to taste. Cover and place in the fridge until its time to serve.
For the pork, place the chop in a gallon sized freezer bag or between a couple piers of plastic wrap. Using a mallet or rolling pin, pound the cutlets nice and thin, about a 1/4 inch thick.
Coat the pork in the egg then cover with breadcrumbs. Shake off the excess and onto a parchment lined baking sheet. I like to let the meat sit out for 15 minutes so the breadcrumbs really stick and the meat isn’t super cold when you put it into the oil.
Heat up a large sauté pan over medium high heat with enough coconut oil to coat the bottom of the pan. Once the oil is heated up cook the pork about 4 minutes per side until golden brown and cooked through. The cooking time may vary depending on the thickness of the cutlet.
Serve the cold slaw over top the pork cutlets. Give an extra squeeze of lemon juice over the entire dish.