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.



  • 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.


One thought on “Crispy Pork Cutlets

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s