Schnitzel
Crispy shell and tender, juicy meat, this schnitzel comes together quickly for a delicious weeknight meal. Pork tenderloin makes a more economical swap with a similar flavor and texture profile to veal. The glucomann powder helps the egg stick to the meat and therefore, the breading.
Servings 2
Calories 513kcal
Ingredients
- 2 veal cutlets or pork tenderloin or chicken breasts ~1/4 pound each
- 1 egg well beaten
- 1/2 tablespoon glucomann powder more as needed to lightly coat (I like then NOW brand)
- Salt and pepper
- 1/2 cup pork panko more, as needed
- 1/4 cup avocado oil
Instructions
- Place the meat between two sheets of parchment paper or plastic wrap and pound them until they are evenly thick and about 1/4-inch thick at most. Season well with salt and pepper.
- Place the pork panko in a shallow plate.
- Sprinkle the cutlets with the glucomann powder then dip them into the beaten egg, shaking off excess, finally dipping them into the pork panko. Press the panko onto the surface to ensure they are well coated. Place the coated cutlets on a wire baking rack to let them air dry for 10 minutes while you prepare to fry them.
- Heat a cast iron skillet over medium high heat. Add avocado oil until shimmering and add a pinch of pork panko. When the panko is golden, the oil is warm enough to add breaded cutlets without overlapping them in the pan. Cook until browned on the first side, about 2 minutes. Fill and cook the second side until brown, another 2 minutes. Transfer to a paper towel lined plate to remove excess oil.
- Garnish with a squeeze of lemon juice and some chopped parsley. Serve with a salad and cauliflower puree.
Nutrition
Calories: 513kcal | Carbohydrates: 2g | Protein: 43g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 221mg | Sodium: 267mg | Potassium: 654mg | Fiber: 2g | Sugar: 1g | Vitamin A: 119IU | Calcium: 21mg | Iron: 2mg