Pork Cutlets in an Almond and Wholegrain Mustard Coating

2011-09-19
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Preheat the oven to 200C.
Wrap each chop in cling film and bash with a heavy object until flattened. This will tenderise the meat and make it thinner so it cooks quicker.
Unwrap the pork and spread the wholegrain mustard on one side of the chop. Add to both sides if you like loads of mustard!
Place beaten egg on a plate.
Place almond flour on a plate and add herbs, garlic powder, pepper, and parsley.
Dip the chop carefully into the egg mixture and then into the almond mixture to coat well.
Place on a baking sheet and drizzle with olive oil and put in the oven for 25 minutes or until cooked through and browning on the outside.
They wont become overly crispy but they will still be yummy! :)

Ingredients

  • 4 x Pork Chops
  • 1 x cup Almond Flour
  • 2 tbs wholegrain mustard
  • Black Pepper
  • 1/2 tsp Garlic Salt
  • 2 tbsp Chopped Parsley
  • 2 tbsp Olive Oil
  • 1 egg beaten
  • 1 tbs Italian Herbs

Method

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