I pretty much love pork- breaded, pulled, roasted, pan seared, sauteed, smoked- I just love it.
My husband’s affectionate nickname for me is Porkchop- seriously.
As much as I love pork, in all of its forms, I wanted to come up with something totally new and unique, because I was starting to get bored with all of my usual go-to recipes for pig.
Someone gave us a FANTASTIC picnic basket for our wedding and literally filled it to the top with the most amazing treats and snacks. Inside that amazing gift was a bag of truffle marcona almonds from Trader Joes (the store from Heaven).
We stared at it for what felt like years- but in all honesty, it truly was a few months- because we are still newlyweds and totally broke. We wanted to treasure them forever, or at least have the perfect use for them if they were going to go all at once.
As I was staring at my pork cutlet, determining the best way to make it as perfect as possible, it clicked!
Truffle almond coated pork cutlets!
There’s literally nothing bad about the combo.
Seriously delicious in every way- and we combined it with a delicious smoked honey mustard sauce.
Here is my process:
I started with 4 pork cutlets, coconut flour, salt, pepper, two eggs, and truffle marcona almonds.
Before handling the pork at all, I set up my “breading” station.
Station number one- coconut flour with a little bit of salt.
Station number two- egg wash
Station number three- truffle marcona almonds, mixed with a tiny bit of coconut flour
Once the breading station was set up and ready to go, I tenderized my pork cutlets. Some people like to cover the cutlet with plastic wrap to avoid any cleanup or mess- but I don’t really mind mess- so I skip that step.
I pounded my pork until it was pretty thin, about half an inch or maybe less (I am a horrible judge of depth).
It looked like this:
I then heated oil in my cast iron skillet, and passed my pork cutlets through the breading station. Once breaded, before being fried, they looked like this:
I placed my cutlets in the heated pan, and left them there until they were well browned on the first side, then I flipped them.
When the cutlets are well browned on both sides, remover and drain excess fat!
I served mine with honey mustard and these amazing sugar free glazed carrots!
Truffle Almond Pork
1/2 lb pork cutlets
salt and pepper to taste
1 oz coconut flour
1 cup crushed truffle almonds
oil as needed
Flatten pork cutlets to 1/2″ thick or thinner (to desired preference).
Heat oil in cast iron skillet.
Pass pork cutlets through breading station, beginning with coconut flour, followed by egg wash, followed by truffle almonds.
Pan fry breaded cutlets, flipping only once.
Remove from heat, drain excess fat, add salt and pepper to taste.
Serve hot and enjoy!
It is important to allow the cutlet adequate time on the first side because flipping it too early could cause the breading to fall off in the process.