These Pork Cutlets are inspired by the flavors of Poland. They are tender and juicy but have a flavor packed breading on the outside. My whole family loves this comfort food made healthy and I know yours will too! Serve with dill potatoes and cucumber salad for the perfect Polish inspired meal.
*Originally posted 11/2018; updated 09/2020
What You Need:
- Pork Cutlets (or boneless pork chops pounded thin)
- Tapioca Starch
- Eggs
- Almond Flour
- Salt & Pepper
- Dried Dill
- Paprika
- Garlic Powder
- Avocado Oil
How to Dredge Your Pork Cutlets:
- Make a dredging station using 3 shallow dishes. The first dish will have the tapioca starch in it (you can also use arrowroot flour). This is the first step as it gives something for the egg to stick to.
- The next shallow dish will have the egg in it. The egg is what the breading sticks to.
- Last is the breading. I use almond flour as the ‘breadcrumbs’ to keep this dish both Whole30 and gluten free. The almond flour gets well seasoned with herbs and spices.
Once the pork cutlets are all dredged, it is time to fry them up! I use a two step process to cook them. The oven gets preheated and I place a metal rack over a baking sheet. Then I heat up some avocado oil in a large skillet over medium/high heat.
I fry the pork cutlets in batches and then place them on the metal rack to finish cooking in the oven. I use avocado oil for the frying because it has a higher smoke point than other Whole30 compliant oils. But I have also used olive oil and it worked just fine, just adjust the heat as needed.
Sides to Enjoy:
- Polish Dill Potatoes
- Polish Cucumber Salad
- Instant Pot Mashed Potatoes
- Creamy Cauliflower Mash
- Roasted Radishes & Brussels Sprouts with Bacon
If you have leftovers, I recommend re-heating in the oven at 375′ for about 5-7 minutes. I place them on a baking rack so both sides can crisp back up. You can heat them up in the microwave too, they won’t be crispy but they are still delicious.
You Might Also Enjoy:
- Crispy Chicken Milanese
- Pork Chops with Mushroom Leek Cream Sauce
- Instant Pot Pork Tenderloin
- Whole30 Bangers & Mash
- Crispy Baked Chicken Thighs
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Polish Pork Cutlets
Ingredients
- 8 Pork Cutlets
- 1/4 cup Tapioca Starch
- 2 Eggs
- 1.5 cups Almond Flour
- 2 tsp Salt
- 1 tsp Pepper
- 1.5 tsp Dill Weed
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 2 Tbls Avocado Oil
Instructions
- Pre-heat oven to 350'
- Put 3 containers or plates on the counterIn the first container, place the tapioca starchIn the second container place the 2 eggs (whisked) In the third container place the almond flour mixed with all of the seasonings
- If your pork cutlets aren't thin enough, use a meat tenderizer to pound them outDip each cutlet in the tapioca starch and shake off the excessThen dip each one in the whisked eggs and then dip in the seasoned almond mixture
- Heat oil in a large skillet over medium heat and cook each cutlet for 2-3 minutes a side Transfer to a baking rack over a baking sheet in the oven to finish cooking (about 3-5 minutes) Cook the cutlets in batches to make sure they get crispy (add more oil to pan in between if needed)
I made the Polish pork cutlets along with the Polish Dill Potatoes. This was a wonderful comfort dish! The seasoning in the breading is so good—no need for a gravy. I usually prefer to eat roasted potatoes but after I read your description of the Polish dill potatoes, I had to try that too and I am so glad I did. My husband is not doing whole30, but he will try some of the food. He loved this meal. I will be making it many more times. Thank you for sharing!
Beverly, you just made my night. I am so so happy to hear that you and your husband enjoyed this meal. Thank you for taking the time to share with me.