This is a perfect recipe for one who has gluten intolerance. Using almond meal in the place of breadcrumbs, I was able to create a delicious (and healthy!) substitute for breaded schnitzel.
Serves One
Ingredients
300 Grams One Big Undercut Beef Steak - flatten
½ Teaspoon Pink Himalayan Salt
½ Teaspoon White or Black pepper powder
½ Teaspoon Mustard sauce
1 Tablespoon Worcestershire Sauce - Sugar Free
1 Egg
½ Cup Almond Flour - to coat
Olive Oil For Frying
Method
Lay down a strip of plastic wrap or cloth on your kitchen countertop. Place beef piece on the plastic wrap or cloth, cover with another strip of plastic or cloth so the meat is sandwiched between two layers. Use a mallet to flatten the steak until it's ¼ inch thick. Season with salt, pepper and Worcestershire sauce. Refrigerate this for at least an hour or overnight.
Ingredients
300 Grams One Big Undercut Beef Steak - flatten
½ Teaspoon Pink Himalayan Salt
½ Teaspoon White or Black pepper powder
½ Teaspoon Mustard sauce
1 Tablespoon Worcestershire Sauce - Sugar Free
1 Egg
½ Cup Almond Flour - to coat
Olive Oil For Frying
Method
Lay down a strip of plastic wrap or cloth on your kitchen countertop. Place beef piece on the plastic wrap or cloth, cover with another strip of plastic or cloth so the meat is sandwiched between two layers. Use a mallet to flatten the steak until it's ¼ inch thick. Season with salt, pepper and Worcestershire sauce. Refrigerate this for at least an hour or overnight.
When ready to fry, dip in beaten egg, then with almond flour. Pat the almond flour coating onto all visible sides of the steak, making sure there’s an even layer of coating over all the visible surfaces. Refrigerate the coated schnitzel for at least 30 minutes.
Pour oil into a skillet until it’s deep enough for shallow frying. Heat the oil slowly over medium. While oil is heating,
When the oil is hot (but not smoking or splattering), fry the coated steak until they are golden brown on both sides, for about 4 minutes per side.
Pour oil into a skillet until it’s deep enough for shallow frying. Heat the oil slowly over medium. While oil is heating,
When the oil is hot (but not smoking or splattering), fry the coated steak until they are golden brown on both sides, for about 4 minutes per side.
After frying, set the schnitzel on a paper towel and pat them dry to soak off excess oil. Serve hot garnished with sliced cucumber and feta cheese with a sprinkle of black pepper powder.
Labels: Eat the World, Schnitzel, Beef, Austria, Vienna, Keto, Low Carb, Almond Flour, Main course., International Cuisine, Serves One
Sugarlovespices: Mini Sacher Torte, Viennese classic chocolate cake
A Day in the Life on the Farm: Kasespatzle
Palatable Pastime: Frankfurter Würstchen (Austrian Hot Dog)
Amy’s Cooking Adventures: Viennese Kaiser Rolls
Sneha’s Recipe: Keto Wiener Beef Schnitzel
Pandemonium Noshery: Kaiserschmarrn - Austrian Torn Pancake
Cultureatz: Styrian Potato Field Salad