These Lemon Romano Pork Cutlets are a tasty, low-carb, grain-free option that is full of flavor. When you mix sour lemon juice with salty Romano cheese, you get a delicious coating for the soft pork cutlets. Great for dinner during the week or having people over!
Ingredients: 4 pork cutlets. 1/2 cup almond flour. 1/4 cup grated Romano cheese. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried parsley. Salt and pepper to taste.
Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix together almond flour, Romano cheese, garlic powder, dried parsley, salt, and pepper. In another bowl, drizzle lemon juice over pork cutlets and let them marinate for a few minutes. Coat each pork cutlet in the almond flour mixture, pressing gently to adhere. Heat olive oil in an oven-safe skillet over medium-high heat. Add the pork cutlets to the skillet and cook for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes until the pork is cooked through. Serve hot, garnished with lemon slices and fresh parsley if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
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