Pecan & Sage Crusted Pork Cutlets
1 pound pork tenderloin, trimmed and cut into 4 pieces
1/2 cup coconut flour
1/4 tsp. sea salt
1/2 tsp. black pepper
1 egg, whisked
2 tsp. Dijon mustard
1 tsp. water
1 cup pecan meal (or 3/4 cup pecan halves ground in food processor)
2 tsp. dried sage
2 Tbsp. coconut oil or lard for frying (or whatever fat you prefer)
- In a shallow bowl or plate, combine flour, salt and black pepper. In a separate shallow bowl, whisk together egg, mustard and water. In a third shallow dish, combine pecan meal and sage. Set aside.
- On a flat work surface place a sheet of plastic wrap, center one piece of pork on the plastic wrap and cover with another sheet of plastic wrap. With the flat end of a meat mallet, pound the pork to 1/4 – 1/2 inch thickness, beginning in the center working outward. Repeat with remaining pork pieces. Discard plastic wrap.
- Dredge all sides of pork through the coconut flour mixture, shaking off any excess. Dredge all sides of the pork through the egg mixture, shaking off any excess. Dredge all sides of pork through pecan mixture, gently pressing the pecans onto pork. Transfer each dredged cutlet to a large plate or dish.
- In a large skillet, heat oil over medium-high heat. Add pork cutlets to the skillet and cook, turning only once, about 2-3 minutes per side. Remove to paper towel lined plate.
- Serve immediately or cover with foil and set aside while you prepare your side dishes.
A few tips:
- Don’t crowd the pan, use a large enough skillet to cook the cutlets in an even layer or cook in batches adding more oil as necessary.
- Make sure the pan and oil are hot before adding the pork otherwise the outer surface won’t crisp up but rather soak up the oil.
- When pounding the pork into cutlets, use gentle taps with a heavy mallet, heavy pounding may tear the meat.
- If you don’t have a meat mallet another heavy object will work such as a rolling-pin or heavy skillet.
This recipe was adapted from the Panko & Sage-Crusted Pork Cutlets recipe featured in the March 2012 issue of Clean Eating Magazine.
This recipe is shared at: Fight Back Friday