4 pork schnitzels
1 cup almond meal
1 Tbsp dried sage
salt and pepper to taste
1 -2 eggs, beaten with a fork
- In one small dipping bowl (or saucer) beat the egg(s) with a fork. In another dipping bowl (or saucer) add the almond meal, sage and salt/pepper.
- Dip 1 pork schnitzel in the egg mixture on both sides. Lift to drain the excess egg. Place the pork schnitzel in the almond and herb mixture, turning a few times to ensure it is completely covered.
- Place each pork schnitzel in the frying pan as you make them. Cook on a medium heat until both sides are golden. Test to ensure the meat is cooked through to the centre.
Tip: This works equally well with chicken schnitzels.