So this recipe came to fruition upon my return from Vegas and the need to detox. I know you're probably laughing out loud at the word "detox" in conjunction with fried pork, since when most people say they need to "detox" they're likely referring to some sort of gross juice diet or only eating vegetables for an extended period of time or something like that. When I say I need to "detox", I'm referring to a surplus of meat and fat. My first "detox" breakfast? Bacon and egg omelette...cooked in bacon grease. Unorthodox? Maybe. Effective? For me it is!
After a whole week in Vegas, I really went off the rails. I regret nothing because it's freakin' Vegas and if I want to slam back every assortment of liquor, wine and beer I can get my hands on and gamble entirely too much money away, Imma do it....my hangover, my debt, my problem. BUT I will say that as I knocked back my final tequila shot the night before I left Sin City, I envisioned the entire following week as hangover-doomed and started planning my detox moves. Lucky for me, I don't dread detoxing...like I said, my form of detox is like a big paleo kick in the ass. Bring on the bacon! Bring on the meat! Bring on the fat! I generally just try to cut the sweets and alcohol entirely for an "extended" period of time...which can range anywhere from 3 days to two weeks...normally closer to 3 days. Hey - I never said I was that disciplined. I basically just do what I need to do until my liver feels like it's not in fatal shock anymore.
Now when you make this breaded and fried pork cutlet, just tell yourself you're "detoxing" and rock on. I won't judge if you serve it with a glass of wine or five.
- 1 lb pork loin cutlets
- 1/4 cup almond meal
- 1/4 cup tapioca flour
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 egg, whisked
- 1 tbsp coconut oil
- In a shallow bowl, mix together the almond meal, tapioca flour, salt, paprika, garlic powder, onion powder and pepper. Whisk your egg in a separate dish and set aside.
- Take each cutlet and FIRST coat it in the flour mixture. Then dip each breaded side in the egg wash. I know this seems counter intuitive, but trust me...this is the key to making breaded items crispy and well-fried!
- In a large skillet over medium heat, melt your coconut oil. Add the cutlets in a single layer and fry about 4 minutes per side, or until no longer pink inside. Depending on the thickness of your cutlets, you may want to cut down or add a minute. Mine were relatively thin and 4 minutes was perfect.
- Serve with whatever! I had mine over pureed cauliflower and it was excellent.