Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Walnuts
  • 1 cup Roasted red peppers
  • 1 clove Garlic (peeled)
  • Salt and pepper (to taste)
  • 1/3 cup Basil (fresh or 1 teaspoon dried)
  • 2 tbsp Olive oil
  • 2 tbsp Parmesan cheese
  • 1 to 2 tbsp Water (as needed to make your pesto a nice smooth consistency for your red pepper pesto.)
  • 2 cups pork rinds (ground)
  • 1/2 cup parmesan cheese
  • 1/2 cup almond flour
  • 2 tsp Italian seasoning
  • red pepper flakes (dash to your desired heat level- optional)
  • 16 oz boneless trimmed beef sirloin cutlets
  • 2 eggs (beaten)
  • Salt and pepper (to taste)
  • 1/4 cup Olive oil

Instruction

  • Make the red pepper pesto- In a food processor, walnuts and pulse until fine. Then add roasted red peppers, garlic, salt and pepper to taste, basil, olive oil, parmesan cheese and water as needed until a smooth consistency. Set aside
  • Make a breading station- Set up bowl with beaten egg. On a large plate mix ground pork rinds, parmesan cheese, almond flour, Italian seasoning and a dash of red chili pepper flakes. Mix well.
  • Season trimmed beef sirloins with salt and pepper on both sides. Dip the beef cutlets in the egg wash and then coat with season pork rind mixture on both sides. Pat and remove excess breading.
  • Heat up olive oil in a large frying pan and fry beef for about 2-3 minutes on each side until golden brown and crispy. Add more oil if needed.
  • Serve parmesan herb crusted beef cutlets with red pepper pesto and enjoy!