Crispy Parmesan Pork Cutlet Salad with Lemon

Ingredients

• 3 oz (85 g) boneless pork loin
• 2 tbsp (12 g) almond flour
• 2 tbsp (12 g) grated Parmesan
• a pinch of fine sea salt and black pepper
• 1 (33 g) large egg white, beaten
• 1 1/2 tsp (7.5 ml) olive oil
• 2 1/2 cups (118 g) romaine, chopped
• 2/3 cup (99 g) cherry tomatoes, halved
• 1 tbsp (4 g) fresh parsley, chopped
• 1 tbsp (15 ml) fresh lemon juice

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Method

1. Put the pork between two sheets of parchment and pound it to a quarter-inch (6mm).
2. Mix the almond flour, Parmesan, salt and pepper. Dip the pork in the egg white and press the crumb on hard.
3. Cook in the oil in a 10-inch (25cm) skillet over medium-high heat for 3 minutes a side, until crisp, golden and 145°F (63°C) inside.
4. Rest the cutlet 3 minutes while you toss the romaine, tomatoes and parsley with the lemon juice. Slice the pork and lay it over.