Category: Dinner

Parmesan-Crusted Pork Loin Cutlets

Yummy Stuff

Parmesan-Crusted Pork Loin Cutlets

  • Servings: 4
  • Difficulty: easy
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Pork to Die For


Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

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Keto Chicken Enchilada Casserole with Cauliflower

Chicken Enchilada Casserole with Cauliflower

  • Difficulty: Medium
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Tasty Chicken Enchiladas


Ingredients

  • 8 ounce Chicken Breast – cooked
  • 1-1/2 pounds Cauliflower, cut into florets (about 7 heaping cups of florets)
  • 1 tablespoon Extra-virgin olive oil (I use avocado oil)
  • 1 tablespoon Garlic, minced
  • 1 large Onion, roughly chopped
  • 1 tablespoon taco seasoning
  • 1 10 ounce can Natural Red Enchilada Sauce, gluten free if needed
  • 1 large Egg
  • 1 Egg White
  • 1/2 teaspoon Salt
  • Pepper to taste
  • 1 4 ounce can Diced Green Chiles
  • 1 cup Mexican Cheese

Directions

  1. Preheat oven to 400 degrees and rub an 8×8 or 9×9 pan with olive oil
  2. Cook the cauliflower til fork tender, about 10-15 minutes
  3. Drain the cauliflower and place onto a kitchen towel to cool for 10 minutes, or until cool enough to handle.
  4. While the cauliflower cooks, heat the olive oil in a large, high-sided pan on medium heat. Add the garlic, onion and taco seasoning and cook until lightly golden brown, stirring frequently or about 3-5 minutes.
  5. Add in the can of enchilada sauce and bring to a boil, boiling for 1 minute. Reduce the heat down to medium and simmer until the sauce is reduced and thick, about 7 minutes.
  6. Once the cauliflower is cool enough to handle, wrap it in the kitchen towel and wring out as much of the water as possible. Really put some muscle into this because you don’t want a soggy casserole! I like to do this twice, using 2 towels, to really get out the water.
  7. Place the cauliflower into a large food processor, along with the egg, egg white, salt and a generous pinch of pepper. Add in the enchilada sauce mixture and process until the mixture is smooth. Transfer into a large bowl.
  8. Shred the cooked chicken and add it to the bowl, along with the green chiles, stirring until well mixed.
  9. Transfer into the prepared pan and cover with tinfoil. Cook for 30 minutes, then remove the tinfoil and cook for another 30-40 minutes, or until the casserole feels set and the sides are lightly browned. Sprinkle with cheese and cook an additional couple of minutes, until the cheese is melted.
  10. Cover and let sit for 10 minutes, then slice and serve.
  11. Garnish with cilantro, tomatoes, avocado and sour cream.

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