Line a baking sheet with parchment paper. Lay the bacon in a single layer and bake until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and then give it a rough chop.
Place a cutlet in between two sheets of parchment paper and pound out with a rolling pin or meat mallet until thin. Transfer to a plate and continue pounding the rest.
Place the flour in a shallow dish. Whisk the egg in a separate dish. Then combine the bread crumbs and Panko in a third dish. Divide the Cajun seasoning among each and stir to evenly combine.
Dip each cutlet into the flour, then the egg and then the bread crumbs until well coated. Place on one side of the baking sheet from earlier, with the bacon grease still on it.
Place the cabbage slices on the baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar and season with salt and pepper.
Place the green beans on the baking sheet, drizzle with the remaining olive oil and season with salt, pepper and minced garlic.
Roast for 15 minutes and then flip over the cutlets, toss the cabbage and green beans and then bake for another 8 to 10 minutes, or until the cutlets are golden brown. Remove from the oven and sprinkle the cabbage with the bacon. Serve with lemon wedges.