My Italian half has given me a strong appreciation and love for any type of cutlet. To change it up from the standard chicken cutlet, I love to make this recipe using thin pork cutlets. We have a great local butcher who makes them really thin, but I have also been very  pleased with ones I’ve bought at Whole Foods.

    My favorite way to make these paleo-friendly cutlets is using hazelnut flour.  There is just something about it that makes a cutlet everything it  should be – crispy and crunchy! This recipe can serve as the base to endless dishes including a cheese-less parm, Milanese, or even as is and accompanied by my favorite: some good old paleo-approved honey mustard!

Ingredients

• 1 lb thin sliced pork cutlets
• 2 cups hazelnut flour
• 2 tsp salt
• 2 1/4  tsp garlic powder
• 3 Tbs dried oregano
• 2 eggs
• Avocado oil (or desired cooking oil)

Directions:

• Preheat oven to 400’ and line a baking sheets with parchment paper.  Drizzle with avocado oil
• Combine hazelnut flour, salt, garlic powder and oregano into a shallow dish and   blend together
• In a different shallow bowl, crack both eggs and whisk together
• Using one hand dip both sides of a pork cutlet in the egg, letting the excess run off
• Place cutlet into hazelnut flour mixture and coat both sides evenly*
• Place coated cutlet onto baking sheet
• Coat all remaining cutlets
• Once all cutlets are on the baking sheet drizzle each one with avocado oil
• Bake for about 20-25 minutes, or until golden brown, flipping them over halfway through

Notes:

*I find the pressing the flour into the cutlet allows it to stick better when baking