Pork Cutlet with Crispy Cabbage

      For this dinner, I was trying to recreate some classic dishes with a low-carb twist and I'm pretty happy with how it turned out. I love a nice breaded cutlet and it was hard to let go of, so I was happy to find this. I've used the breading once before on chicken when I made a carb-friendly chicken parmesan and I knew it would be delicious on schnitzel. 

     One thing I learned when frying this with that while the coating is quite similar to breading in taste, the coating doesn't cook the same. It likes to find every opportunity to fall, or get pulled, off. But there are ways to prevent that. 

     Make sure the pan is hot, and then don't try and check it. At first, it's easy to rip it or pull it off. Once it's cooked it will release from the pan fairly easily. I like to work a rubber scrapper under it to make sure no spots are still stuck, and then flip it. If it pulls and doesn't come off easily, then it's not time to flip it. Just leave it alone and let it do its thing. 

     For this recipe, I use cream cheese to thicken it. Of course, it's not the same as a typical meat gravy, but it is a nice addition to the cutlet and tastes savory. 

Pork Chop Recipe

2 pork chops

1/3 c. almond flour

1/2 c. hard cheese, grated fine

1 egg

1 tsp. Season all

Oil to fry

1 c. water

1 pork bouillon cube

pepper, green onions, paprika to taste

4 oz. cream cheese

1 c. hard cheese, grated

1 green onion, chopped

1/2 tsp. Italian seasoning

1 Tbsp olive oil, plus more to drizzle

Salt to drizzle

1 small head cabbage

Using a metal mallet smash the pork chops until very less than 1/4 inch thin.

Heat the oil to fry in a thick bottom or cast iron pan.  

Whisk the egg and the season all together. In a separate bowl combine the almond flour and the hard cheese. 

Dip the pork chops in the egg mixture and make sure it is all covered. then dip in the almond flour and cheese mixture. Add to the frying pan and cook, until it's browned evenly, leaving it alone to allow it to form a crust. Loosen with a rubber scrapper and then flip and brown on the second side. 

Remove from the oil and place on a rack to drain. While that is cooling cook the second piece. 

Meanwhile, heat the water and pork bouillon in a pan with any additional seasonings. Bring to a boil. Whisk the cream cheese in a bowl and add a ladle full of the hot liquid. Whisk until it's smooth and then add another ladle full. Continue until you have added at least 4 ladles and the mixture is fairly liquid. Add it all to the pan and simmer to heat through. Taste and adjust for seasonings. Serve on top of the cooked pork. 

Cabbage, Heat the oven to 400*. Combine the hard cheese, green onions, Italian seasoning, and olive oil. Separate into 4 groups and press flat. Top with a slice of cabbage and drizzle with more oil and a pinch of salt. Roast until the cabbage is cooked, about 25 minutes. Remove from the oven and allow to cool at least 5 minutes. Remove from the pan and serve cheese side up. It's great with more cheese on top too.