NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

2 tbsp almond flour

1 large egg

1 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 cup asparagus

0.5 whole lemon

PREPARATION

• 1

  Place the pork loin between two sheets of parchment paper and pound with a meat mallet until it is an even 1/4-inch thickness.

• 2

  In a shallow bowl, whisk the egg until smooth; in a second shallow bowl, combine the almond flour, sea salt, black pepper, and garlic powder.

• 3

  Dip each pork cutlet into the egg wash, allowing the excess to drip off, then dredge thoroughly in the almond flour mixture.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Add the pork cutlets to the skillet and sear for 3 to 4 minutes per side until the crust is golden brown and the meat is cooked through.

• 6

  While the pork cooks, steam the asparagus for 4 to 5 minutes until tender-crisp and bright green.

• 7

  Plate the crispy pork cutlets alongside the asparagus and serve immediately with a fresh squeeze of lemon juice.