As weird as this may be I’m an Indian American who sometimes craves German food. I chalk this up to the decade or so I spent in various German Clubs as I learned the language. Lloyd lived in Germany for about a year as part of his college experience so anytime I get Germanic in the kitchen he is very happy. But German food isn’t always the low carb ideal I’m looking for. So I revamped a traditional Schweineschnitzel or pork schnitzel recipe using almond flour and almond meal. Also traditionally this is served with some kind of potato (usually spätzle) but I subbed that out for cauliflower. And I absolutely took the easy road and went for this frozen option from Trader’s Joes. But never fear, I amped it up just a bit!
I actually didn’t start with the mash, I prepared my pork cutlets first. This isn’t as daunting as you may think. I had two pork chops that I had defrosted in the freezer and I cut each of these in half and then pounded them thin with a rolling pin after seasoning them with salt and pepper.
Now it was time for “breading” usually this calls for flour and breadcrumbs. But in the vain hope of making this more healthy I switched those for almond flour and and almond meal.
Whenever you are breading a quantity of things it helps to get your dipping plates/bowls ready and waiting. I add a little salt, pepper, garlic powder and paprika to my flour and all of that minus the paprika to the meal. This flavors your crust and is an essential step.
Start by dipping each cutlet in the egg wash and then in the flour, back into the eggs and then onto the meal. It’s a messy process but it gets the job done.
As soon as your cutlet is fully “breaded” you want to pop it straight into a pan with hot oil. I use avocado oil because it has a lot of the same health benefits of olive oil while maintaining an higher smoking point.
Once you put it in the pan leave it there for 2-3 minutes and turn it over just once. Don’t keep flipping it back and forth and don’t press down on it. These two tactics will lose you our crust and dry your meat out. I put all four cutlets on a baking sheet and popped them in a warm, 200 degree, oven while I finished off the mash and the mushrooms.
The mash was easy peasy. While the cutlets were doing their thang I sliced up some scallions and had them ready to toss into a pan with the frozen mash.
Once the scallions were lightly sweating I added in the frozen mash. Once the mash has defrosted I tossed in some parmesan and stone ground mustard. Whenever I noticed the mash drying up I would add in a splash of unsalted chicken stock to loosen things back up. This also slowed down the cooking process to time things better with the meat and mushrooms.
The key to really yummy cauliflower mash with a consistency more like fluffy potatoes than a runny risotto is a raw egg folded in just as it’s ready to come off the stove. So I used the egg that was leftover from my cutlets. Waste not, want not.
The mash was happening while the cutlets were frying. And as soon as the last cutlet was out of the pan I started the mushrooms in the same one. I also included some left over chopped mushroom stems from my Meatloaf Stuffed Mushroom “Sliders” with Shoestring Beet and Squash “Fries”.
These went in with salt, pepper and a very small splash of unsalted chicken stock to deglaze from the cutlets.
Once they had started to shrink and begun to glisten I added in scallions and garlic.
Once these were fully cooked I continued to add my unsalted chicken stock until I had a rich gravy. I served the mash in typical volcano fashion, the way Lloyd likes. And drizzled my mushrooms across the schnitzel as well.
- 2 pork chops
- 1 cup of almond flour
- 1 cup of almond meal
- 2-3 eggs
- Salt, pepper, paprika and garlic powder to taste, (I used about a 1/4 teaspoon of each in the eggs, meal and flour)
- Preheat oven to 200 degrees Fahrenheit, line a baking tray with parchment paper.
- Prepare your dipping plates. Season almond meal with salt, pepper and garlic powder. Season the flour with the same but add in paprika. Season your eggs with just salt and pepper.
- Cut pork chop in half and pound thin after seasoning with salt and pepper. This is easier with room temperature pork chops. Use a piece of cling film to contain your meat.
- Heat avocado oil in a large bottomed frying pan.
- Dredge both sides of cutlet in eggs, almond flour, eggs again, and then almond meal and immediately place into hot oil.
- Cook each side for 2-3 minutes and place on your lined baking tray.
- Place tray in warmed oven to keep cutlets hot while you finish off the rest of the meal.
Mashed Cauliflower ingredients:
- 1 bag of frozen mashed cauliflower
- Half bunch of scallions thinly sliced
- 1 Tbsp stone ground mustard
- 1/4 cup parmesan cheese
- Leftover egg from cutlets
- Unsalted chicken stock, as needed
Mashed Cauliflower Recipe:
- Heat your scallions in a tiny drizzle of oil.
- Add in the frozen cauliflower.
- Once defrosted add in the cheese and mustard.
- Use chicken stock to keep mash from drying out.
- Adjust seasoning, if needed
- Once completely cooked turn off heat and add in reserved beaten egg from the cutlets. Fold in completely.
Mushroom Gravy Ingredients:
- 1 8 oz package of sliced baby portobello mushrooms
- Half bunch of scallions, thinly sliced
- 1 Tbsp minced garlic
- Unsalted chicken stock, as needed
- Salt, pepper to taste
Mushroom Gravy Recipe:
- Add mushrooms to the pan that you fried your cutlets in. No need to wipe it out before hand. The fat and almond meal/flour will help cook and thicken your gravy.
- Toss in your garlic and scallions and cook until everything is completely cooked down.
- Initially use small splashes of chicken stock to deglaze pan as needed. Slowly increase the amount of liquid in your pan until you have the consistency you want. Make sure to wait until mushrooms are fully cooked before adding in too much stock.
- Taste and season accordingly.
Once everything is cooked plate this however you want so that you get it in your mouth as quickly as possible! I hope you love making this as much as I enjoyed eating it! Guten Appetit!