Juicy, delicious Crispy Pork Cutlets with Cauliflower Rice has all the flavor we love without all the carbs and calories! 30 minutes and all in one skillet! Chicken cutlets will work just as well.
I have totally fallen in love with Cauliflower Rice! I can say that because I am a food drama queen. Food just gets to me ya know? I like my carbs but alas, my mid section has become a bit of ‘an issue’. Cauli rice to the rescue!
This stuff is like vodka. A neutral spirit that can become anything you want it to be! A blank canvas ready to be infused with flavor. The first time I played around with this, I ended up with this delicious Cauliflower Rice with Mushroom and Feta. Over 300K repins on Pinterest…say what? You guys knew more about this fabulous veggie concoction than I did! Now add some crispy pork cutlets and you have a dish your whole family will love!
How to make this Crispy Pork Cutlet and Cauliflower Rice Skillet dish in 30 Minutes and in one pan!
Mix panko crumbs and parm with a few spices and coat your pork (or chicken) cutlets.
Give them a quick sear. The parmesan and panko crumb combo brown up super nicely. Careful not to overcook. Just a quick 3 minutes on each side should do it. If using 1 inch chops, just increase the cook time by a couple minutes until the internal temp reaches 165 degrees.
Look at that crispy crust! Yum, yum and yum!
Once your pork is perfectly crisp and cooked, remove and set aside. Saute up some onions and garlic in the same skillet, add your cauliflower rice and you are almost done!
Now add your seared cutlets back to the pan to heat up, and serve!
Some tips to make Crispy Pork Cutlets with Cauliflower Rice:
- I bought my cauliflower rice, fresh, in the produce section. But you can easily make your own by rough chopping a head of cauliflower and pulsing in a food processor until crumbly.
- You can use fresh or frozen cauliflower rice. No need to thaw the frozen cauliflower, it will just need some additional cook time.
- When searing the pork cutlets I used one tablespoon each of olive oil and butter. I have not had good luck with non stick spray for this dish. You simply can not achieve the perfect crispy crust. At least I couldn’t ….
- Add ins are endless! Mushrooms, peas, corn, beans, leeks, green onions, red peppers. Use whatever you have in the pantry!
- Chicken cutlets would be wonderful! Simply replace them for the pork and follow the same directions.
We have a plethora of fast, fresh and quick dinners and you can see all of them HERE!
If you need more crispy stuff, check out these Sheet Pan Crispy Chicken Thighs!
To crispy and healthy stuff for everyone!
Clink!
Kathi
These crispy Pork Cutlets with Cauliflower Rice come together in 30 minutes and in one skillet! We love cauli-rice around here the possibilities are endless!
- 4-6 pork cutlets (or chicken cutlets)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup panko crumbs
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon butter
- 4 cups cauliflower rice, fresh or frozen
- 1/2 cup chopped onion
- 3 garlic cloves, chopped
- 1/2 teaspoon Italian seasoning
- 3 tablespoons chicken stock or water
- 1/4 cup fresh chopped parsley save a tablespoon for garnish
- 1/4 cup grated parmasan optional
In shallow dish, combine bread crumbs, parmesan cheese, italian seasoning, salt and pepper.
Press cutlets into bread mixture and set aside.
Heat a large skillet on medium high heat. Add one tablespoon butter and olive oil until hot.
Sear breaded cutlets. About 3 minutes on each side or until cooked through. Careful not to overcook. Remove to plate and cover with foil to keep warm.
Reduce skillet temperature to medium. Add one tablespoon butter, onions and garlic. Saute until onions are translucent, scraping up all the bits of crispy stuff left over from searing the pork.
Add cauliflower rice, italian seasoning, broth, salt and pepper. Cook for about 5 minutes or until all liquid is absorbed and rice is tender. Toss in chopped parsley and grated parmesan if desired .
Add pork cutlets back to the skillet and heat until warm. Sprinkle with remaining parsley. Serve!
Nutritional information is for 1 cutlet and about a half cup cauliflower rice.
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