This recipe will change your life. Don’t sleep on the pork cutlets. They are affordable, tender, quick, and easy to prepare.
its easy to fall into a rut when it comes to dinner proteins. This is a great way to change things up. I served mine with roasted potatoes but mashed potatoes and an easy gravy sounds delicious as well.
Not on Whole30, dredge those pork cutlets in a little all- purpose flour and finish them off with some toasty bread crumbs. Serve with mashed potatoes and gravy or make the ultimate sandwich― your choice!Print
Crispy and tender pork cutlets, lightly breaded in seasoned almond meal and fried in a shallow skillet. A delicious dinner on the table in no time!
- 3 pork cutlets
- 1/4 C arrowroot
- 1 C almond meal
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp paprika
- pinch of cayenne pepper
- 1 egg, beaten
- pat your pork cutlets dry. Dredge in the arrowroot first.
- Then coat the cutlet in egg mixture, followed by the seasoned almond meal.
- Pan fry (preferably in a cast iron skillet) in coconut oil till outside is golden brown and pork is firm to the touch* ~4 minutes per side.
- remove from skillet to a paper towel lined plate or tray.
- Repeat with remaining cutlets.
It’s important to cook pork all the way through to avoid food borne illness. If using a meat thermometer, it should read 145 degrees when fully cooked.
Don’t know what a pork cutlet is? Ask you butcher! They would be happy to help.
- For those wondering, the pork cutlets above are pictured with Sir Kensington’s Pizza Ranch. (LINK HERE)
- It’s Whole30 Compliant and DELICIOUS!