1 minute read
Fried Pork Cutlets with Mushroom Sauce
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
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Prep Time: 15 mins Cook Time: 20 mins Yield: 4 cutlets
Serving Size: 1 cutlet
Ingredients
4 (4 oz.; 110g each) boneless pork loin cutlets or chops 1⁄2 tsp. sea salt 1⁄2 cup almond flour 2 TB. tapioca flour 1⁄2 tsp. granulated garlic 1 large egg, beaten 2 TB. lard
2 TB. unsalted butter
1 clove garlic, minced 1 TB. fresh rosemary, minced 6 cremini mushrooms, thinly sliced 3⁄4 cup chicken stock 3⁄4 cup heavy cream 1⁄4 tsp. freshly ground black pepper 5 tsp. cornstarch 5 tsp. cold water 1 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.
2In a shallow dish, combine almond flour, tapioca flour, and granulated garlic. Dip each cutlet into egg. Dredge in almond flour mixture to coat.
3Heat 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).
4Fry 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 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.
6Pour 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.
7Meanwhile, 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
Fat 69% Protein 23% Net Carb 8% Ratio 1.0:1 Calories 524
Fat 40g
Protein 30g
Total Carbohydrate 13g
Dietary Fiber 2g
Net Carbohydrate 11g
