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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
Ingredients
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)
Instructions
For the crust
Place garlic clove in the food processor.
Pulse until finely chopped.
Add other crust ingredients except the parsley.
Pulse until coarsely chopped.
Add fresh parsley.
Pulse a few more times to chop parsley.
For the egg mixture: break eggs into bowl. Add garlic, salt and pepper. Whisk until smooth.
To prepare cutlets
Preheat pan over medium heat.
Add about 2 Tablespoons coconut oil or other oil.
In batches
Dip pork cutlets into egg mixture, the roll in crust mixture.
Add to heated pan.
Cook on one side until coating on the pan side is brown, then flip and cook until cooked through.
Adjust heat to low if necessary to cook cutlets through without burning the crust.
Remove to a plate and tent with foil to keep warm.