Pork with Almond Crust
Submitted by darrell
Pork cutlets with a crunchy almond and cracker crust, seasoned with cayenne and coriander, dipped in buttermilk egg wash and pan-fried golden in butter.
YIELD
6 servingsPREP
20 minCOOK
8 minREADY
120 minThin pork cutlets pounded flat, dipped in a buttermilk egg wash, coated in a crust of sliced almonds, cracker crumbs, and warm spices, then pan-fried until the almonds turn golden and crunchy. A squeeze of lemon and a scatter of green onions finish each plate.
The breading combines flour, cracker crumbs, and sliced almonds with cayenne pepper and ground coriander. The crackers give crunch, the almonds add nutty richness and texture, and the spices bring a warm heat that builds slowly. Pressing the breading firmly onto the pork is a must. Almonds are slippery and fall off easily if not pressed into the buttermilk-egg wash.
Chilling the breaded cutlets for at least an hour is what locks the crust in place. The coating sets up in the fridge so it doesn’t slide off the moment it hits the hot pan. You can even bread them a full day ahead, which makes this a great dinner party recipe.
Pro Tips
- Pound the cutlets to an even ¼ inch thickness. Thin, even cutlets cook through in the same time the almond crust takes to brown.
- Fry in batches of three. Crowding the pan drops the oil temperature and steams the crust instead of crisping it.
- Use a mix of butter and olive oil for frying. Butter adds flavor, olive oil raises the smoke point so the butter doesn’t burn.
- Drain on paper towels briefly before serving to remove excess grease.
Variations
- Use chicken breast pounded thin instead of pork for an almond-crusted chicken cutlet.
- Swap almonds for pistachios or hazelnuts for a different nut flavor.
- Serve with a quick mustard cream sauce instead of lemon wedges.
Ingredients
Directions
In a small bowl, mix together the eggs and buttermilk.
In another bowl, combine the flour, cracker crumbs, almonds, salt, cayenne pepper, and coriander.
Dip the pounded cutlets into the egg mixture, then dredge them in the flour mixture, pressing the breading on to make the almonds adhere.
Lay the cutlets on a baking sheet and refrigerate for at least 1 hour.
This can be done up to 24 hours in advance.
When ready to serve, heat enough butter and olive oil to cover the bottom of a large skillet until sizzling hot.
Cook the cutlets 3 at a time, turning and cooking about 3 to 4 minutes per side, or until the almonds are golden and browned.
Drain on paper towels.
Sprinkle with the sliced green onions and accompany with the lemon wedges.
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