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Oh My Schnitzel!


We like pork a lot in our house and I grew up eating schnitzel all.the.time. I spent many of my growing up years in Germany so I know a good schnitzel when I eat one and if you haven't had real german jaeger schnitzel then you just simply have not lived because it is gosh darn delicious. BUT it ain't paleo.... until now. My friend, Stephanie has whole pigs in her fridge at all times (or I at least imagine it like this because I am jealous... so jealous), so I am going to share with her and with you my recipe. But listen, I don't make or follow recipes unless I am baking (because that shit is all sciencey) so stick with me and just relax you got this.

Schnitzel:

Go get yourself some pork about 2-4 lbs. sliced tenderloin or boneless chops. Now pound them out. You want these to be nice and thin.

dry dredge:

about 3/4 cup cassava flour

1/4 cup or so arrowroot powder

himalayan pink salt and pepper

1 tsp. garlic powder

1 tsp. onion powder

and I do a dash of paprika because I love it. but skip this and the black pepper if you are AIP

wet dip: 3 eggs whisked

dredge and dip go into their own containers. I like pie plates. But do what makes you happy.

heat up a good amount of coconut oil and bacon fat mixed together, if you have it, if not just coconut oil will do the trick. Heat cooking fats on a med/high temperature.

in batches: dip pork into egg then dry mix. Fry each side about 2 minutes maybe 3, depending on how thin you got it.

I keep the cooked pieces on the oven rack set at 175 (or as low as you can make it.)

Garnish with chopped fresh parsley and halved lemons.

or make a mushroom sauce to top

Mushroom sauce:

mushrooms sliced

butter

salt and pepper

wine

chicken stock

heat up butter, sauté mushrooms, then add salt and pepper, chicken stock and a splash of wine. Cook until mushrooms are cooked through. Add a big dab of butter and voila! mushroom sauce.


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