NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

2 tbsp Almond flour

1 large Egg

1 tsp Olive oil

2 cups Mixed greens

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Place the pork loin between two sheets of parchment paper and pound with a meat mallet until 1/4-inch thick.

• 2

  Season both sides of the pork cutlet with sea salt, black pepper, and garlic powder.

• 3

  In a shallow bowl, whisk the egg until smooth; place the almond flour on a separate flat plate.

• 4

  Dip the pork cutlet into the egg wash, then press into the almond flour until evenly coated on both sides.

• 5

  Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the pork to the skillet and cook for 3 to 4 minutes per side until the coating is golden brown and the pork is cooked through.

• 7

  In a small jar or bowl, whisk together the remaining 1 teaspoon of olive oil, lemon juice, and Dijon mustard to create the dressing.

• 8

  In a large bowl, toss the mixed greens, sliced cucumber, and halved cherry tomatoes with the lemon dressing.

• 9

  Slice the crispy pork schnitzel into strips and serve immediately over the dressed salad.