Crispy Pork Cutlets

These turned out GREAT with my new breading. They were nice and crispy, and perfectly hit the spot for me today. I have lost 6 lbs since going strict paleo almost two weeks ago. I have been at a stage for days where I have zero appetite. Now, I’m working to find something that I like the idea of eating since I could honestly just not eat and feel fine. Two nights this week was my husband’s amazing skin-on chicken. As I was shopping at Sprouts today, I saw some amazing thinly sliced pork cutlets, and found a bag of plantain chips.  I figured I might be able to make a breading and have a good and simple lunch. I’m happy to say that I was right. This was really tasty, and amazingly quick and simple. It was perfectly crispy and not at all dry.

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Ingredients:

  • 4 pork cutlets (I prefer about 1/2 inch thickness)
  • 1 egg, beaten
  • 2 cups plantain breading
  • sea salt
  • black pepper
  • 1 lemon
  • fat (ghee, bacon fat, lard, avocado oil, coconut oil)

In a large skillet over medium-high heat. Melt fat. Salt and pepper the cutlets, dredge in egg, and coat in breadcrumbs. Place in the skillet and cook for about 4 minutes on each side (it is okay to have pink in the center of your pork). Squeeze lemon over cutlets and remove from skillet and place on paper towels. Serve.

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