Pork Cutlet Parmesan
TWO THINGS:
I love Chicken Parmesan, but my body doesn’t love the gluten it usually has in the breading. I’ve recreated this comforting dish in a way that feels better for me, using tapioca flour in place of regular flour and almond meal in place of breadcrumbs.
For me, supporting local farmers goes beyond just fruit and vegetables. I believe that eating meat that is pastured and raised sustainably is good for both me and for the planet. I get a monthly Meat CSA from a local regenerative farm. This month, I got pork cutlets in my share. Pork cutlets work really well in place of chicken in this dish.
1 Lb. Pork Cutlet (mine came pre-tenderized, but if yours isn’t then you will have to go at it with a meat mallet until its about ½ inch thick)
½ t. Sea salt, plus extra for the dredging
⅛ t black pepper
¼ C tapioca flour
1 egg, beaten
3 T water
½ C Almond Meal
½ C finely shredded Parmesan Cheese (or Asiago, or Pecorino Romano)
¼ C Avocado Oil (you may need a little less or a little more depending on the size of your pan. You want enough to completely cover the bottom of your pan). You’ll need an oil that can handle higher heat here. I don’t recommend using olive oil.
Sprinkle the pork cutlets with salt and pepper and set aside on a plate. In 3 separate containers set up your dredging station. Flat bowls ideally, but plates will work fine with the flours One bowl or plate with the tapioca flour, one with the egg and water, and one with the almond meal and parmesan. Sprinkle a little salt in each one.
Heat a large skillet on medium low with the avocado oil (almond flour burns easier so I go lower and slower here). While the oil is heating, dip the cutlets one by one, first into the tapioca flour (tap off any excess), then into the egg/water mix, then into the almond meal mixture. Lay the breaded cutlets on to a sheet pan or plate until the oil is hot. When the oil sizzles if you add a drop of water, it’s ready. Lay the cutlets in the pan and then DON’T TOUCH THEM.
Let them cook for 6-7 minutes. I usually rotate my pan a few times to make sure they're cooking evenly. When the bottom is golden brown you can carefully flip them and let them brown on the other side, another 3-4 minutes. Remove from the pan and place on paper towel lined sheet pans. Serve with Marinara and a squeeze of lemon.
Quick and Easy Marinara
1 T Olive oil
½ Small Onion, diced
½ small carrot, diced
1 large clove garlic
1 14 oz can Diced tomatoes (I used the one with basil and garlic in it)
1 t. Tomato paste
2 t. Italian Seasoning
Sea Salt and pepper to taste
In a medium saucepan, heat the oil on medium low. Add in the onions and carrots and a sprinkle of salt (this helps the onions not to burn). Let the onions and carrots sweat for about 10 minutes, until nicely softened. Add in the garlic and toss with the onion and carrot. Then add the tomatoes, the tomato paste, and the Italian Seasoning. Let this cook for 5-10 minutes, just to make sure the carrots and onions are really soft. Then carefully transfer the contents to your blender (or use an immersion blender). Pulse until the sauce is the consistency you like. My kiddo doesn't like chunks so I puree it. Add salt and pepper to taste.