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Low-carb schnitzel

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Ingredients for 2 servings:

  • 400 g veal escalope, pork escalope or turkey escalope
  • 150 g oat bran for breading
  • 50 g guar gum
  • 2 eggs
  • salt and pepper
  • Clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Portion the schnitzel into mini schnitzels, wrap them in cling film, and pound them with a schnitzel tenderizer. Season the flattened schnitzels with salt and pepper. Set up the breading station: 1. Place the guar gum in a deep plate, 2. place the beaten eggs in a deep plate, and 3. place the oat bran in a deep plate. Now coat the schnitzels from stations 1 to 3 on both sides and fry them in a hot pan with plenty of clarified butter until golden brown on both sides. This goes wonderfully with asparagus and hollandaise sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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