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Pork Rind-Crusted Pork Cutlet with Creamy Mustard Sauce
The Clydesdale Media Podcast
Overhead squat 15-15-15 reps
Thin, crispy pork cutlets coated in crushed pork rinds, pan-fried and served with a tangy mustard cream sauce and scallion topping.
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Ingredients
For the Pork Cutlet:
6 oz boneless pork chop or pork loin
½ cup crushed pork rinds
1 egg
Salt and pepper, to taste
½ tsp garlic powder
1 Tbsp butter (for frying)
For the Mustard Sauce:
1 Tbsp sour cream
1 tsp Dijon mustard (no sugar added)
1 tsp lemon juice or white vinegar
Salt and pepper, to taste
For Garnish:
1 Tbsp scallions, thinly sliced
Macronutrients
Protein: 42g
Fat: 34g
Carbs: 2g
Preparation
Place pork (6 oz) between two sheets of parchment or plastic wrap. Use a meat mallet or rolling pin to pound it into a thin cutlet, about ¼ inch thick.
Season both sides with salt and pepper (to taste) and garlic powder (½ tsp).
Set up two shallow bowls: one with a beaten egg (1 egg), one with crushed pork rinds (½ cup).
Dip pork (6 oz) into egg (1 egg), then press into pork rinds (½ cup) to coat both sides evenly.
Heat butter (1 Tbsp) in a skillet over medium heat. Add the pork (6 oz) and cook for 3–4 minutes per side, until golden brown and cooked through. Remove and let rest.
In a small bowl, whisk together sour cream (1 Tbsp), Dijon mustard (1 tsp), lemon juice (1 tsp), and salt and pepper (to taste) until smooth.
Serve the crispy pork cutlet (6 oz) topped with creamy mustard sauce and sprinkle with sliced scallions (1 Tbsp).
MetFix's Head of Education hops onto the Clydesdale Media podcast with host Scott Switzer.
FRIDAY 250627