Categories: Pork

Ingredients

• 1.5 lbs pork tenderloid thinly sliced
• 1.5 cups almond flour
• sea salt as needed
• cracked pepper as needed
• paprika as needed
• 1-2 eggs whisked
• 1-2 tbsp fat of your choice

Directions

1. Lay your tenderloin slices flat on a cutting board and beat/tenderize them. You could use a meat tenderizer, or, if you don’t have one, you could be classy like us and use an empty wine bottle. Works like a charm! You want the meat quite flat so it cooks through.

2. Lightly season your pork cutlets with salt, pepper and paprika. I didn’t put amounts in the recipe because I just sprinkle the spices on and I am a terrible judge of amounts. I suggest being conservative with the salt, moderate with the pepper, and semi-liberal with the paprika. Then again, I love paprika.

3. On a plate, pour out your almond flour. Season it with salt, pepper and paprika and mix it all together. I would use a little more seasoning in the flour than you did on the meat.

4. Crack and whisk your eggs. Turn the stove to medium-high heat and put in about a tablespoon of the fat of your choice (I used butter).

5. While that’s heating up, dip a seasoned pork slice in the egg, letting the excess drip off, and then dredge it through the seasoned almond flour. Flopping it onto the flour and patting it will also work. Make sure you get both sides.

6. Put the breaded slice into your pan and fry until the almond flour is nice and golden brown. Turn over and fry the other side. We used a big pan and fried 3 slices at a time.

7. Put cooked slices onto paper towel to get any excess grease off of them.

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