Pork Rind Breaded Pork Cutlets with Buffalo Cauliflower and Roasted Asparagus

 

Pork cutlets:

-Pork rinds (I used utz bbq) -egg -pork cutlets

1. pound out pork cutlets

2. Mix egg in a bowl

3. Put pork rinds in food processor until they’re crumbs and put on a plate

4. Dip pork cutlets in egg and then press into pork rinds until all sides are covered

5. Air fry at 400F for ~15 minutes, flipping halfway through

Buffalo Cauliflower:

-head of cauliflower cut into florets -egg -1c almond flour -1/2tsp salt -tsp garlic powder -1/2c cayenne pepper sauce -1/4 stick of butter

1. Mix egg in a bowl

2. Mix almond flour, garlic powder, and salt in another bowl or a large bag

3. Dip florets into egg and then put into almond flour mixture until coated

4. Bake on greased baking sheet at 400F for ~25 minutes

5. Near end of baking time microwave the cayenne pepper sauce and butter and mix

6. Drizzle the Buffalo sauce over the cauliflower and serve or continue baking a few more minutes if you would like

Roasted Asparagus:

-about a lb of asparagus -2 tbs olive oil -salt and pepper to taste

1. Wash asparagus and cut off woody end

2. Place asparagus on greased baking sheet and drizzle with olive oil

3. Season with salt and pepper, add some minced garlic if desired

4. Bake at 400F for ~20-25 minutes