Tender pork cutlets breaded and pan-fried to perfection, served with a side of flavorful cauliflower rice. This low-carb version of a classic German dish is sure to impress and satisfy.
INGREDIENTS:
4 Servings 13 ingredients.
- 4 piece boneless pork chop pounded thin
- 1 cup almond flour
- 2 piece egg beaten
- 1 cup grated parmesan cheese
- 2 cup riced cauliflower
- 2 tablespoon olive oil
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- clove salt to taste
- clove pepper to taste
- clove fresh parsley for garnish
DIRECTIONS:
5 steps.
Ready in about 40 minutes.
1. Preheat the oven to 200°F to keep the cooked pork cutlets warm while preparing the cauliflower rice.
2. Dip the pork cutlets in the beaten eggs, then dredge in a mixture of almond flour and Parmesan cheese, pressing to adhere.
3. In a large skillet, heat olive oil over medium-high heat. Cook the pork cutlets for 3-4 minutes per side, until golden brown and cooked through. Transfer to a baking sheet and keep warm in the oven.
4. In the same skillet, add the riced cauliflower, chicken broth, heavy cream, garlic powder, and paprika. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and the liquid is absorbed. Season with salt and pepper.
5. Serve the pork cutlets with the cauliflower rice, garnished with fresh parsley.