Pork Schnitzel with a difference

Active time: 10min Total time: 10min Servings: 4 Recipe from: Pete Evans

Why?

Ingredients:

4 free-range pork, breast or thigh fillets. I also use chicken breast or fish fillets
200 g almond flour, plus extra if needed
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
2 teaspoons dried parsley
sea salt and ground black pepper
60 g (2oz) tapioca
3 organic free-range eggs
4 tablespoons full fat coconut milk
400 ml coconut oil

How to prepare

Place the pork between two sheets of baking paper and pound with a meat mallet to 1 cm (1/3 inch) thickness.
Combine the almond meal and dried spices in a shallow bowl and mix well. Season with salt and pepper and set aside.
Place the tapioca flour in another shallow bowl.
In a third bowl, whisk the eggs and coconut milk until well combined.
Dust the pounded pork with the tapioca flour, shaking off any excess. Working with one piece at a time, dip the pork in the egg mixture, then evenly coat with the almond meal mixture.
Heat the coconut oil in a large, deep frying pan over medium-high heat until it reaches around 160°C (325°F).
To test, place a tiny piece of pork in the oil – if it starts to bubble around the pork immediately, the oil is ready.
Shallow fry the crumbed pork for 3–5 minutes on both sides, or until golden and cooked through.
Remove the pork from the pan and place on paper towel to soak up the excess oil.
Season with salt and pepper.

Goes well with: Coleslaw or mixed green salad

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