Crispy Rice-Flour Pork Cutlets with Ginger-Scallion Glaze and Cabbage Slaw

Ingredients

• 1.5 lb pork loin cutlets
• 0.5 cup avocado oil
• 1 cup rice flour
• 0.25 cup ground flaxseed
• 0.5 cup coconut milk
• 0.33 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tbsp fresh ginger
• 6 scallions
• 3 cloves garlic
• 0.5 head green cabbage
• 2 carrots
• 0.25 cup toasted pumpkin seeds
• 1 tbsp honey
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Butterfly each pork cutlet horizontally and pound between parchment to an even 1/2-inch thickness; season both sides with salt and black pepper.

2. 2

   Whisk the coconut milk with 1 tbsp grated ginger and 1 minced garlic clove in a shallow dish; this is the dredge base.

3. 3

   In a second dish, combine rice flour, ground flaxseed, 1 tsp salt, and 1/2 tsp black pepper.

4. 4

   Dredge each cutlet in the coconut milk mixture, letting excess drip off, then press firmly into the rice flour mixture to coat completely; rest on a rack 10 minutes so the crust hydrates.

5. 5

   Shred the cabbage and carrots finely on a mandoline; toss with 2 tbsp rice vinegar, 1/2 tsp salt, and a drizzle of avocado oil; set aside to lightly pickle.

6. 6

   Make the glaze: simmer coconut aminos, remaining 1 tbsp rice vinegar, honey, remaining grated ginger, and remaining minced garlic in a small saucepan over medium heat until reduced by half and syrupy, about 5 minutes; stir in sliced scallion whites and keep warm.

7. 7

   Heat avocado oil in a heavy skillet to 350°F (175°C). Fry cutlets in batches 3–4 minutes per side until deep golden and the pork reaches 145°F internally; drain on a rack.

8. 8

   Slice cutlets on the bias into thick strips.

9. 9

   Plate over the cabbage slaw, spoon the ginger-scallion glaze generously over the cutlets, and finish with sliced scallion greens and toasted pumpkin seeds.