Parmesan-Crusted Pork Loin Cutlets
Pork to Die For
- 1 (12 ounce) pork loin
- 1 cup pork rinds
- 1/3 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
- 1/4 cup almond flour
- 1 large egg
- 1 tablespoon water
- 3 tablespoons avocado oil (coconut or olive oil will work as well)
- 1 tablespoon butter
- 4 lemon wedges
- Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
- Place the pork rinds in the food processor and pulse into crumbs. Add the Parmesan cheese, salt, and pepper and pulse a few more times. transfer the crumb mixture to a shallow bowl.
- Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg and crumb mixture in that order.
- Heat a large saute pan over medium-high heat, and add the avocado oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.
Recipe modified from Food Network Star Melissa D’Arabian’s recipe