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Preheat oven to 350F.
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Make sure your pork chops are thin and if necessary pound with a meat tenderizer to make thinner. Mine were about ¼ inch thick.
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Sprinkle salt and pepper over your chops.
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Put your almond flour in a large shallow bowl or dish. Dredge your pork chops in and coat each side.
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Heat a large sauté pan to medium high. Add 2 Tablespoons of olive oil and 1 Tablespoon of butter and heat until sizzling.
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In a separate large shallow bowl or dish, beat the eggs and then add the water and Romano cheese. Mix together.
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Dip the pork chops in the egg mixture.
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Add the cutlets to the pan and cook until browned on both sides. Move to an oven safe dish.
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Continue in batches until all the cutlets are done.
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Bake for 10 minutes to make sure they are done all the way through. If they are thin you may not need to do this.
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In another sauté pan, melt 2 Tablespoons of butter and the juice of one lemon. Simmer for a minute or two and then pour over the finished cutlets.
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Sprinkle with fresh parsley and serve with extra lemon wedges.