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Pork with Almond Crust

 

7

Yield

6

servings

Prep

20

min

Cook

8

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 large eggs
¾ cup buttermilk
¾ cup all-purpose flour
¾ cup cracker crumbs
*
1 cup almonds
sliced
1 teaspoon salt
½ 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
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 21857% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 464mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 16g
Vitamin A 5% Vitamin C 3%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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