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+ servings

Polish Pork Cutlets

Beautiful pork cutlets with a crispy, perfectly seasoned crust and tender, juicy inside. Perfect Polish comfort food.
Course Main Dish
Cuisine Polish
Keyword gluten free, low carb, paleo, whole 30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 cutlets
Calories 354kcal


  • 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
  • 2 Tbls Fresh Dill topping


  • Pre-heat oven to 200'
  • Put 3 containers or plates on the counter. In the first container, place the tapioca starch, in the second container place the 2 eggs (whisked) and in the third container place the almond flour and all of the seasonings 
  • If your pork cutlets aren't thin enough, use a meat tenderizer to pound them out. Then dip each cutlet in the tapioca starch and shake off the excess. Then 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 3 minutes a side then transfer to a baking rack in the oven to stay warm. Cook the cutlets in batches to make sure they get crispy (add more oil to pan in between if needed)
  • Serve with fresh dill and dill potatoes 


Calories: 354kcal | Carbohydrates: 8g | Protein: 36g | Fat: 19g | Fiber: 2g