FRIED GOODNESS

     It doesn't matter what you call them - schnitzel, cutlets, or even fingers - breaded and fried meat is tasty. It doesn't matter what meat you use either - this recipe works for chicken, pork, turkey and fish. Your kids will love it. You can even adapt it for gluten free diets. Its a win win situation any way you look at it. So make some. Soon. Everyone will be glad you did.

A traditional way of preparing pork is to marinate it in an acidic medium. This preparation technique can inhibit the growth of bacteria, kills parasites and prevents the inflammatory and blood clotting effects that are observed when un-marinated pork is consumed. So, I recommend you marinate your cutlets before breading and frying them!

PORK CUTLETS

4 pastured and organic pork loin cutlets

1 cup apple cider vinegar

1/4 cup sprouted or gluten-free flour

2 tsp sea salt 

fresh black pepper

2 eggs

2 cups sourdough or gluten-free breadcrumbs

lard, coconut, or avocado oil for frying

Method: One at a time, place a cutlet in a plastic bag and flatten with a heavy object such as a small cast iron pan. Marinate the cutlets in the vinegar for at least 12 hours or overnight in the fridge.

     Remove from vinegar - rinsing is optional. Dry with a towel.

     Heat your oven to 200*F and place a tray inside.

     Place the flour, 1 tsp salt and some pepper on a plate and stir to combine. On another plate, whisk to combine the breadcrumbs and the rest of the salt. In a small mixing bowl, whisk the eggs.

     Take one of the cutlets and dredge in the seasoned flour, making sure you shake off the excess. Then dip it into the eggs, and then finally into the breadcrumbs, patting so the entire cutlet is lightly coated. Place the finished cutlet onto a plate or baking sheet while you prepare the rest.

     Heat 1/4" of melted lard or coconut oil in a large cast iron skillet over medium heat until nice and hot. In batches, cook the cutlets until golden brown on each side. Transfer to the pan in the oven to keep warm while you cook the rest. Serve with freshly squeezed lemon.

      

PRINT RECIPE