I’ve mentioned before that I have a German mother-in-law. Whenever she comes to visit or we go to visit them, guess what meal we request? Lasagna! Didn’t see that coming did you?? But that’s not the direction I was headed, authentic pork schnitzel is the other most requested meal.
When we endeavored on our first Whole30, I really struggled to come up with dinner ideas. We were a family that most commonly had casseroles for dinner, and Whole30 casseroles just weren’t cutting it (um hello…no pasta and cheese…the team that makes the casserole dream). That’s when I started altering recipes that we normally enjoy to make them Whole30 compliant.
Enter this yummy schnitzel…
The key to any good schnitzel is making sure you get the meat thin. I like to buy thin cut pork chops (make sure they are boneless) and pound them out even thinner. Another key I’ve found to perfectly dredge and brown meat Paleo/Whole30 style is to use a blend of compliant flours instead of just almond flour. My favorite one that is already blended and ready to use is this one.
- 8-10 thin cut, boneless, pork chops
- 1 1/2 cups Paleo baking flour
- 2 eggs
- 2 TBSP Avocado oil
- Salt & Pepper, to taste
- Garnish with Lemon Wedges
Pound chops until they are uniform and about 1/4″ thin. Pat dry.
Lightly whisk eggs in a medium bowl. Combine flour with salt and pepper in a separate shallow dish.
Heat oil in a large skillet until hot, but not smoking.
Using one hand for the egg bowl and the other hand for the flour dish, dip the pork in the egg mixture and drip off excess. Transfer to flour dish and even coat both sides with the flour mixture. Transfer to skillet. Repeat with remaining pork, working in batches if needed.
Cook on each side until lightly browned, about 2-3 minutes per side. When done, transfer to a plate with paper towels to drain.
Garnish with a lemon wedge.
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