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120 minutes
Prep: 20 minutes
Cook: 8 minutes
218 calories per serving view nutrition facts
6 servings
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| 2 | large | eggs | |
| 3/4 | cup | buttermilk | |
| 3/4 | cup | flour, all-purpose | |
| 3/4 | cup | cracker crumbs | |
| 1 | cup | almonds | sliced |
| 1 | teaspoon | salt | |
| 1/2 | 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 |
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.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 464mg | 19% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 5% | Vitamin C | 3% | |
| Calcium | 9% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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wow, i love it!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
