Red Pepper Pesto

• ½ cup Walnuts
  
• 1 cup Roasted red peppers
  (we used jarred red peppers to save time but you can also roast your own red peppers directly on the stove until charred on all sides and then cover, peel, and remove seeds)
• 1 clove Garlic
  peeled
• Salt and pepper
  to taste
• ⅓ cup Basil
  fresh or 1 teaspoon dried
• 2 tablespoon Olive oil
  
• 2 tablespoon Parmesan cheese
  
• 1 to 2 tablespoon Water
  as needed to make your pesto a nice smooth consistency for your red pepper pesto.
• 2 cups pork rinds
  ground
• ½ cup parmesan cheese
  
• ½ cup almond flour
  
• 2 teaspoon Italian seasoning
  
• red pepper flakes
  dash to your desired heat level- optional
• 16 oz boneless trimmed beef sirloin cutlets
  4 (approximately 3-4-oz) 1⁄4" thick and pounded flat with a meat pounder or like we did in a sealed baggie with a rolling pin.
• 2 eggs
  beaten
• Salt and pepper
  to taste
• ¼ cup Olive oil