I’m so excited to have mastered the perfect paleo breading, and I am deep into experimentation with it. This was another raging success. Both of my boys absolutely loved it. I prepared my own before work, and I breaded and refrigerated theirs for a quick drop in the skillet when they were ready for dinner. This worked perfectly. The “breadcrumbs” I keep on hand and can be made in large batches ahead of time. I will be making this often!
- 1 lb pork cutlets, pounded to 1/4 inch thickness
- 1/2 cup tapioca flour
- 1 egg, beaten
- 1.5 cups “breadcrumbs“
- 4 Tbsp fat (ghee, lard, bacon fat, coconut oil…)
- 1/2 lemon (optional)
Heat a skillet over medium-high heat and melt the oil. Dip the flattened pork cutlets in the tapioca flour (shake off excess). Then, dip in egg and finally the breadcrumbs. Fry in the pan for 2 minutes on each side. Remove to a paper towel for one minute before plating. Squeeze the lemon over the cutlets before serving (optional).