Normally, pork cutlets are breaded and fried. While that can be accomplished on GAPS by using coconut flour, it’s tricky to pan-fry in coconut flour. If the breading touches the pan it will come off, burn, and then taint the next batch. You really need a deep fat fryer to do it successfully, and we haven’t got one.
But I needed a meat that was quick to cook, so I decided to try the pork cutlets without the breading. Everyone liked it, so I thought I’d share it with you, too!
Note that the marinade I use is quite acidic. That will toughen the meat if you let it sit too long. So don’t marinate your cutlets ahead of time – just do it right before you are going to cut them up!
- 6 pork cutlets (about 1.5 lb)
- 1/2 cup chopped fresh cilantro
- 2 Tbsp lime juice
- 3 cloves garlic
- real salt
- 6 Tbsp coconut oil
- One at a time, sandwich your cutlets between two sheets of butcher paper (to prevent splattering) and pound with your mallet until they are about 1/4 to 1/3 inch thick.
- Sprinkle each cutlet with salt on both sides, and transfer them to a bowl.
- Crush the garlic, chop the cilantro, and add them and the lime juice to the bowl. Mix so that all the cutlets are in contact with all the ingredients.
- Melt the coconut oil in a skillet over medium-high heat.
- When the oil sends a drop of water running, place the cutlets in the oil 3 at a time. Cook for about 5 minutes on each side. The cilantro will blacken but should not burn or smoke.