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<blockquote data-quote="WhitbyJet" data-source="post: 303274" data-attributes="member: 35964"><p>Romanian Pork Schnitzel</p><p></p><p>Prepare the coating for the meat, this mixture can also be used for fish/fish fingers</p><p>1/2 cup coconut flour</p><p>1/2cup parmesan</p><p>pinch of garlic powder</p><p>pinch of parsley flakes, dried</p><p>salt and freshly ground pepper</p><p>Mix all these together</p><p></p><p>1 egg, beaten</p><p></p><p></p><p>2 Pork escalopes or steaks, could use chicken breasts if you prefer</p><p>Clarified Butter</p><p>2 Onions</p><p>2 red peppers</p><p>130ml cream</p><p>Salt, Pepper, Bouillon Powder, Paprika (plus Cayenne Pepper if liked)</p><p>1 tsp tomato puree</p><p>Optional, xanthan gum if you wanted to have a thicker sauce</p><p></p><p>Melt clarified butter in a pan, add sliced onion rings, sautee for 10 minutes until golden but not browned, add peppers, cut into strips, cook for a further 5 minutes until peppers are cooked, add seasings, give them one stir then pour in the cream. Turn off the heat and keep warm.</p><p></p><p>Place meat between 2 sheets of clingfilm, then with a rolling pin 'beat' it up to make it thinner</p><p>Dip the meat into beaten egg, then in the crumb coating, fry in hot clarified butter on medium heat until cooked and golden brown. </p><p>Serve with the creamy pepper sauce and a huge colourful salad.</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 303274, member: 35964"] Romanian Pork Schnitzel Prepare the coating for the meat, this mixture can also be used for fish/fish fingers 1/2 cup coconut flour 1/2cup parmesan pinch of garlic powder pinch of parsley flakes, dried salt and freshly ground pepper Mix all these together 1 egg, beaten 2 Pork escalopes or steaks, could use chicken breasts if you prefer Clarified Butter 2 Onions 2 red peppers 130ml cream Salt, Pepper, Bouillon Powder, Paprika (plus Cayenne Pepper if liked) 1 tsp tomato puree Optional, xanthan gum if you wanted to have a thicker sauce Melt clarified butter in a pan, add sliced onion rings, sautee for 10 minutes until golden but not browned, add peppers, cut into strips, cook for a further 5 minutes until peppers are cooked, add seasings, give them one stir then pour in the cream. Turn off the heat and keep warm. Place meat between 2 sheets of clingfilm, then with a rolling pin 'beat' it up to make it thinner Dip the meat into beaten egg, then in the crumb coating, fry in hot clarified butter on medium heat until cooked and golden brown. Serve with the creamy pepper sauce and a huge colourful salad. [/QUOTE]
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