If you’ve never had schnitzel, it’s an excellent meat dish found in countless European countries (most famous in Austria and Germany). The meat – usually veal or pork – is pounded very thin, then coated with flour, beaten eggs, and breadcrumbs, and finally fried. Since committing to the slow carb lifestyle, I have really been missing my mom’s schnitzel, so I took it upon myself to recreate this dish with a new little twist – slow carb and gluten-free! Grab your meat tenderizer and get poundin’.
Ingredients & Seasoning:
3 boneless pork loin chops
3/4 cup garbanzo bean flour
2 whole large eggs
3 tsp nutritional yeast
2 tbsp Cajun seasoning
2 tsp salt
1 tsp hot Hungarian paprika
1 tsp onion powder
freshly cracked pepper, multi
freshly cracked pepper, white
high-quality olive oil & clarified butter
1/2 fresh lemon
Rinse the chops with cold water and pat dry with a paper towel. On a large cutting board, cover each chop with a piece of plastic wrap and pound them out with a meat tenderizer until they are an even 1/4″ thick (this may take a while).
Combine the flour, 2 tsp of nutritional yeast, and all the seasoning (Cajun, salt, pepper, paprika, onion powder) in a shallow dish or bowl. In another shallow bowl, whisk the eggs and the remaining teaspoon of nutritional yeast. Lightly dredge each piece of pork in the egg mixture and then in the flour, making sure to coat both sides evenly.
Lay the cutlets on a clean cutting board or piece of parchment paper for about 10 minutes. This gives the coating a little time to dry and will help it stick to the meat better through cooking.
Heat the oil and ramp butter in a large non-stick pan over medium-high heat, allow the butter to melt completely. Pan fry the cutlets one at a time until they are crispy and golden brown (about 3-4 minutes per side, longer if you were not able to get them down to that 1/4″ thickness). Make sure to add each piece to the pan gently so you don’t get splashed with the hot oil – this is really an unpleasant experience and is easily avoided. Put a paper towel on a clean plate and transfer the schnitzel to this plate when done, giving them a few minutes to drain.
Serve while hot with a squirt of lemon juice.
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