Preheat oven to 200C. Combine breadcrumbs, parmesan, thyme and lemon rind in a bowl, season to taste. Dip cutlets into seasoned flour, then egg, then breadcrumb mixture, coating well and shaking off excess.
Heat oil in a large frying pan over medium-high heat, add cutlets and turn occasionally until golden (4-5 minutes), transfer to an oven tray and roast until just cooked through (3-4 minutes). Set aside to rest for 5 minutes.
Meanwhile, for cabbage and pancetta, stir oil and pancetta in a large saucepan over medium-high heat until beginning to crisp (2-3 minutes), add shallot and garlic, stir occasionally until tender (2-3 minutes). Add cabbage, stir until wilted (4-5 minutes), add vinegar, lemon juice, parsley and parmesan, season to taste and serve hot with pork cutlets.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.