A schnitzel, with its double coating of wheat flour, egg, and breadcrumbs, is on many people’s list of favorite foods.
This revamped recipe contains far fewer carbohydrates, because I use sesame seeds instead of breadcrumbs. The result is nevertheless scrumptious.
Sesame Seed Crusted Pork Schnitzel (Makes 1 serving)
- 4 1/2 oz. (125 g) slice of pork, uncooked
- salt and pepper
- 1 teaspoon whole unflavored psyllium husk
- 1 egg white
- 1/4 cup (50 ml) sesame seeds
- 3 tablespoons butter
Place the meat in a plastic bag, and pound it to flatten it into the shape of a schnitzel; for this task I like to use a heavy saucepan. Season both sides of the schnitzel with salt and pepper, and then sprinkle the psyllium husk on both sides. The easiest way to do this is to use a salt shaker for the husk.
With a fork, whisk the egg white in a deep plate. Place the sesame seeds in a layer on a flat plate. Dip the meat in the egg white, making sure it covers both sides entirely. Hold the meat over the plate to drain.
Dip the schnitzel in the sesame seeds, and press on them to make them stick to the surface. Leave the schnitzel on the plate for a while to make the coating dry on the meat.
Lightly brown the butter in a frying pan and add the schnitzel to the pan. Turn down the heat a little, and fry for a few minutes on each side. Sesame seeds burn fairly easily, so keep an eye on the heat so the pan doesn’t get too hot.
Serve the schnitzel with cauliflower mash and butter.
- 3/4 cup + 2 tablespoons (200 ml) cauliflower florets
- 2 tablespoons heavy cream
- 1 tablespoon butter
- salt and pepper
Cook the cauliflower in lightly salted water until soft. Drain the cauliflower thoroughly and press hard with a potato masher.
Carefully heat the mash with the cream and butter; season with salt and freshly ground pepper.
The recipe is taken from my newly released cookbook Low Carb High Fat Cooking for Healthy Aging.
This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.