Cilantro-Lime Pork Cutlets

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.

Cilantro Lime Pork Cutlets

Cilantro Lime Pork Cutlets

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!

Prior to pounding on the left, pounded on the right

Prior to pounding on the left, pounded on the right


  • 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


Marinate in the lime juice, cilantro, and garlic

Marinate in the lime juice, cilantro, and garlic

  1. 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.
  2. Sprinkle each cutlet with salt on both sides, and transfer them to a bowl.
  3. 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.
  4. Fry in Coconut Oil

    Fry in Coconut Oil

  5. Melt the coconut oil in a skillet over medium-high heat.
  6. 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.

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