Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     eggs
     3/4           cup  buttermilk
     3/4           cup  flour
     3/4           cup  cracker crumbs
  1                cup  sliced almonds
  1           teaspoon  salt
     1/2      teaspoon  cayenne pepper
  1           teaspoon  ground coriander
  6                     pork loin cutlets -- pound 1/4 " thick
                        butter
                        olive oil
  3                     green onions -- sliced
                        lemon wedges -- garnish

Preparation:

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.

Nutritional Information:

225 Calories (kcal); 14g Total Fat; (53% calories from fat); 9g Protein; 19g Carbohydrate; 32mg Cholesterol; 401mg Sodium