Paleo German Schnitzel
My family and I live in the city of Chicago near the Lincoln Square neighborhood which had the iconic Chicago Brauhaus German Restaurant. If you’re a fan of Food Network, I’m sure you’ve seen this restaurant featured multiple times. Chicago’s favorite German restaurant retired after five decades, but we still keep it alive by cooking up our own Paleo German Food version at home!
This German Schnitzel is paleo-fied by switching out all-purpose flour and bread crumbs with the gluten-free Tapioca Flour alternate. Tapioca Flour equally leaves a light crispy coating that serves as a perfect healthier substitute. Also, I panfry with Avocado Oil which is a great alternate to Canola Oil. Avocado Oil has an extremely high smoke point which is safer to use than traditional oil and is much healthier for you.
Ingredients
1-1/2lb Pork Tenderloin or Boneless Pork Chops
1 Cup of Tapioca Flour
2 Medium Onions Diced
2 Egg
1/4 Cup Avocado Oil
1 Tablespoon of Paprika
1 Tablespoon of Garlic Powder
1 Lemon
Salt & Pepper to Taste
Non-Stick Frying Pan
Plastic Wrap
2 Long Rectangular Plastic Food Containers or Large Bowls
Serves: 4-6 People
Prep Time: 10 Minutes
Cook Time: 25-30 Mins
Serve w/: German Red Cabbage
Directions
If using a pork tenderloin: Divide tenderloin vertically to create 2 large parts. Then divide the 2 parts into 8 equal portions. Line a cutting board with a layer of plastic wrap, arrange portions on a single layer and cover with another layer of the plastic wrap. Use a meat mallet or the back of a heavy pan to pound your pork until you create 1/4” or 1/8” thick portions.
If using boneless pork chops: Trim pork chops of fat and slice into it is 1/2″ thick. Line a cutting board with plastic wrap, arrange cutlets in a single layer on cutting board and cover with another layer of the plastic wrap. Use a meat mallet or the back of a heavy pan to pound your pork until you create 1/4” or 1/8” thick portions.Create a dredging station by lining up two long rectangular plastic food containers or large bowls side by side. In the first container crack two eggs and lightly beat. In the second container evenly coat and evenly mix the bottom with Tapioca Flour, Paprika, Garlic Powder, Salt, and Pepper. At the end of your station, provide a clean large plate to hold your dredged cutlets.
Use a fork to dredge both sides of the pork cutlet in the egg, followed by the Tapioca flour mixture. Then place on a plate and repeat to all cutlets.
Once all cutlets are coated, heat a large non-stick pan over medium heat and add enough avocado oil to cover the bottom of the pan. Once the oil is hot, arrange 1-2 cutlets at a time and sauté for 3-4 minutes on each side until golden brown. Place cooked cutlets on a paper towel-lined plate and repeat with remaining pork. After each batch, sprinkle a dash more salt and pepper.
(Tip: If cutlets are sticking to the pan, the cutlet is not ready to turn over.)Serve with a lemon wedge & enjoy with your other favorite German sides!
Check out my German Red Cabbage recipe!