These Paleo crusted pork cutlets are low-carb, grain-free, and so much tastier than their gluten-coated cousin! I almost named them “Inside-Out Stuffed Pork Cutlets”  because the herbed coating reminds me of stuffing–Yes, they are pure comfort food! 

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Photo of Paleo Crusted Pork Cutlets on a wooden tray with a side of salad

To make these cutlets as tasty and healthy as possible, I use pastured pork cutlets.  It can be difficult to find a good source of pastured pork, but well-worth the search.  Local pastured pork isn’t just more ethical and better for the local economy, but it is actually healthier.  Because pastured pigs eat more grass and leaves and a more varied diet than factory farmed pigs, their meat has more Omega-3 fatty acids and micronutrients.  Most importantly for those who are all about taste, the roots and acorns and wild mushrooms pastured pigs munch on adds a big boost of flavor in their meat .

 I use cutlets for this recipe.  They are thin and cook through before the coating gets too brown.  Thicker cuts may be more difficult to cook through completely.  The pecans and herbs make a tasty alternative to breading.  If I have any pecan mixture left over after crusting the cutlets, I cook it by itself and add it on top of the finished cutlets.  It would be a shame to waste it!  Enjoy!

Photo of Paleo Crusted Pork Cutlets on a plate

Paleo Crusted Pork Cutlets


Paleo Crusted Pork Cutlets

These Paleo crusted pork cutlets are low-carb, grain-free, and so much tastier than their gluten-coated cousin!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Annissa Slusher


Crust Ingredients

  • 2 cloves garlic
  • 2 cups raw pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rubbed sage
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 Tablespoon fresh parsley

Ingredients for egg mixture

  • 2 large pastured eggs
  • 1 clove garlic crushed
  • 1/4 tsp sea salt Or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 lb. pastured pork cutlets
  • ghee butter, or coconut oil for sautéing (about 2 tablespoons)


For the crust

  1. Place garlic clove in the food processor.
  2. Pulse until finely chopped.
  3. Add other crust ingredients except the parsley.
  4. Pulse until coarsely chopped.
  5. Add fresh parsley.
  6. Pulse a few more times to chop parsley.
  7. For the egg mixture: break eggs into bowl. Add garlic, salt and pepper. Whisk until smooth.

To prepare cutlets

  1. Preheat pan over medium heat.
  2. Add about 2 Tablespoons coconut oil or other oil.

In batches

  1. Dip pork cutlets into egg mixture, the roll in crust mixture.
  2. Add to heated pan.
  3. Cook on one side until coating on the pan side is brown, then flip and cook until cooked through.
  4. Adjust heat to low if necessary to cook cutlets through without burning the crust.
  5. Remove to a plate and tent with foil to keep warm.