Yet another experiment that came about during a bout of Zen-like idle daydreaming.
I was half contemplating the relative natures of coconut and almond flours over a cup of Pu-Erh tea, as you do, when it occurred to me that it might be possible to dust a slice of meat with coconut flour, egg it, and then give it a good old coating of almond flour prior to frying it.
The result, if everything went according to plan, would be a wonderfully Paleo friendly version of that classic quick-fried meat dish, the Schnitzel.
Well, I can happily report that everything did indeed go according to plan, and the results were very nice indeed. Chalk one up for the powers of tea-inspired meditation.
Paleo Pork Schnitzels
- pork slices – see Notes
- coconut flour
- almond flour
- beaten egg
- olive oil
- Lay out the coconut flour, beaten egg, and almond flour in 3 shallow bowls next to each other. Break up any lumps in the coconut flour or the almond flour with a fork.
- Place a pork slice in the coconut flour. Press it gently but firmly down on both sides to thoroughly coat it. Shake off any excess flour.
- Now place the floured pork slice in the beaten egg. Once again, press it gently but firmly down on both sides to thoroughly coat it. Allow any excess egg to run off, then place the pork slice into the bowl containing the almond flour.
- Press the pork slice gently but firmly down on both sides to thoroughly coat it with the almond flour. Remove it from the almond flour bowl, and place it on a cutting board while you repeat the process for the rest of the pork slices. Where once they were mere slices of pork, they are now schnitzels! Well done, mate.
- Heat enough olive oil to cover the bottom of a large non-stick frying pan over medium high heat. Add the prepared schnitzels to the pan, taking care not to crowd the pan. Fry your schnitzels in batches if you need to, cleaning and drying the pan if needed – you’ve worked hard to prepare these little beauties, don’t spoil them by frying them along with any detritus left in the pan from the previous batch.
- Now comes the slightly tricky bit. Fry the schnitzels on both sides, taking care to ensure that i) the pork cooks thoroughly, and also that ii) the schnitzels take on that characteristic golden colour, not too pale nor burnt, in other words. A thicker slice will take longer to cook, so in order to avoid burning the coating you would need to drop your heat accordingly. I recommend you try out your technique with a trial schnitzel in a smaller pan before frying the main batch. Cut the schnitzel in half to check that it is done – the pork should no longer be pink. Treat yourself to a taste – chef’s prerogative.
- Once fried, place the schnitzels on kitchen paper to drain and rest for a few minutes, then serve.
- The important thing as regards the starting point for this dish is the quality of the pork. It should be a lean cut with very little fat, and most importantly one that will end up tender despite the relatively short cooking time involved.
- If it doesn’t already come thinly sliced, you are going to have to gently bash the pork (stop sniggering at the back there!) between two layers of plastic film with an appropriately heavy and round instrument. Don’t overdo it though. See the picture below to get an idea about the dimensions of the slices I used here – they were near enough 5mm thick.
- Those slices gave a frying time over medium high heat of 2 minutes a side.
- Any kind of thinly sliced meat could be used in place of the pork – poultry, veal, you name it.
- Feel free to experiment with jacking the almond flour coating up with salt, pepper, or if you’re feeling extravagant fresh or dried herbs, or even a touch of paprika.
- Mrs. Paleovirtus had one small comment, that because the coating for these schnitzels is somewhat “sweeter” than that of a schnitzel prepared with a wheat flour and breadcrumb coating, they may need a souring agent in the mix to balance this. You could accomplish this by serving them with capers and lemon wedges, for example.