166 Pork Mains
Pork cutlets are breaded and fried and served with a rich mushroom cream sauce, accented with garlic and rosemary.
Fried Pork Cutlets with Mushroom Sauce Prep Time:
15 mins
Ingredients 4 (4 oz.; 110g each) boneless pork loin cutlets or chops
Cook Time:
⁄2 tsp. sea salt ⁄2 cup almond flour ⁄2 tsp. granulated garlic
2
In a shallow dish, combine almond flour, tapioca flour, and granulated garlic. Dip each cutlet into egg. Dredge in almond flour mixture to coat.
1 large egg, beaten 2 TB. lard 2 TB. unsalted butter
Heat a large skillet over medium-high heat. Add lard. When lard is hot, carefully place cutlets into the skillet (they should sizzle, but not smoke).
1 TB. fresh rosemary, minced 6 cremini mushrooms, thinly sliced 3
⁄4 cup heavy cream
3
⁄4 tsp. freshly ground black pepper
1
4
Fry for 4 to 5 minutes, or until nicely browned. Turn and cook for 4 to 5 minutes, or until cooked through. Remove from the skillet and set on a wire rack.
5 tsp. cornstarch 5 tsp. cold water
Serving Size:
1 cutlet
5
Wipe the skillet clean and reheat over medium-high heat. Add unsalted butter. When melted, add garlic, rosemary, and mushrooms and sauté for 3 to 4 minutes, or until garlic is fragrant and mushrooms soften.
6
3
1 clove garlic, minced
⁄4 cup chicken stock
4 cutlets
Using a meat tenderizer or mallet, pound pork loin cutlets until 3⁄4 inch (2cm) thick. Season with 1⁄4 teaspoon sea salt and let sit for 5 minutes.
1
1
Yield:
1
1
2 TB. tapioca flour
20 mins
Pour chicken stock and heavy cream into the skillet and stir, scraping up any browned bits from the bottom of the skillet. Season with remaining 1⁄4 teaspoon sea salt and black pepper. Bring to a light simmer.
7
Meanwhile, mix cornstarch with cold water. Pour slurry into simmering sauce, whisking until thickened, about 1 to 2 minutes. Remove from heat. Drizzle pork cutlets with mushroom sauce to serve.
Nutrition per Serving 69% Protein 23% Fat
8% 1.0:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
524
40g
30g
13g
2g
11g