Pork with Almond Crust

120 minutes Prep: 20 minutes Cook: 8 minutes

218 calories per serving view nutrition facts

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2	large	eggs
3/4	cup	buttermilk
3/4	cup	flour, all-purpose
3/4	cup	cracker crumbs
1	cup	almonds	sliced
1	teaspoon	salt
1/2	teaspoon	cayenne pepper
1	teaspoon	coriander	ground
6	each	pork loin	cutlets, pounded to a 1/4 inch thickness
1	tablespoon	butter
1	tablespoon	olive oil
3	each	scallions, spring or green onions	sliced
6	wedges	lemon	garnish

In a small bowl, mix together the eggs and buttermilk.

In another bowl, combine the flour, cracker crumbs, almonds, salt, cayenne pepper, and coriander.

Dip the pounded cutlets into the egg mixture, then dredge them in the flour mixture, pressing the breading on to make the almonds adhere.

Lay the cutlets on a baking sheet and refrigerate for at least 1 hour.

This can be done up to 24 hours in advance.

When ready to serve, heat enough butter and olive oil to cover the bottom of a large skillet until sizzling hot.

Cook the cutlets 3 at a time, turning and cooking about 3 to 4 minutes per side, or until the almonds are golden and browned.

Drain on paper towels.

Sprinkle with the sliced green onions and accompany with the lemon wedges.

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Serving Size 91g

Amount per Serving

Calories 218 57% of calories from fat