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!
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.