PORK WITH ALMOND CRUST

      Title: PORK WITH ALMOND CRUST
  Categories: Dupree, Pork
       Yield: 6 Servings
  
  
         2    eggs
       3/4 c  buttermilk
       3/4 c  flour
       3/4 c  cracker crumbs
         1 c  sliced almonds
         1 ts salt
       1/2 ts cayenne pepper
         1 ts ground coriander
         6    pork loin cutlets --  pound
       1/4    inch
   :          thick
   :          Butter
   :          Olive oil
         3    green onions -- sliced
   :          Lemon wedges -- garnish
   
   In a small bowl, mix together the eggs and buttermilk. In another
   bowl, combine the flour, cracker crumbs, almonds, salt, cayenne
   pepper, and coriander. Dip the pounded cutlets into the egg mixture,
   then dredge them in the flour mixture, pressing the breading on to
   make the almonds adhere. Lay the cutlets on a baking sheet and
   refrigerate for at least 1 hour. This can be done up to 24 hours in
   advance. When ready to serve, heat enough butter and olive oil to
   cover the bottom of a large skillet until "singing" hot. Cook the
   cutlets 3 at a time, turning and cooking about 3 to 4 minutes per
   side, or until the almonds are golden and browned. Drain on paper
   towels. Sprinkle with the sliced green onions and accompany with the
   lemon wedges.
   
   Yield: 6 servings
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