January 3, 2017

Serves 4


4 pork schnitzels
1 cup almond meal
1 Tbsp dried sage
salt and pepper to taste
1 -2 eggs, beaten with a fork
coconut oil


  1. 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.
  2. 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.
  3. 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.

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