Paleo German Breakfast Feast: Authentic Bavarian Schnitzel with Roasted Vegetables and Creamy Mushroom Sauce

Allergens

Eggs, almond flour, coconut oil, coconut milk, mushrooms

Ingredients

• 4 boneless pork loin chops (6 oz each)
• 1 cup almond flour
• 2 large eggs
• 1/2 cup coconut oil
• Salt and pepper, to taste
• 1 lb mixed seasonal vegetables (e.g., carrots, parsnips, zucchini, bell peppers)
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1/2 cup bone broth
• 1/4 cup coconut milk
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Season pork loin chops with salt and pepper. In a shallow dish, mix almond flour. In another dish, beat eggs. Dredge each chop in almond flour, then egg, and finally coat with almond flour again.
3. Heat 1/4 cup coconut oil in a large skillet over medium heat. Pan fry the schnitzels until golden brown on both sides (about 5 minutes per side). Transfer to a paper towel lined plate.
4. In a separate pan, roast the vegetables with olive oil, salt, and pepper at 400°F for 20 25 minutes or until tender and slightly caramelized.
5. In another skillet, sauté mushrooms in remaining coconut oil until softened and golden. Add bone broth and cook for 5 minutes. Stir in coconut milk and simmer for an additional 3 minutes. Season with salt and pepper to taste.
6. Plate the schnitzel, vegetables, and sauce, garnishing with fresh parsley before serving.

Chef’s Insight

To achieve the perfect texture and golden brown color for the schnitzel, ensure that the oil is hot before adding the pork chops to the pan.

Notes

This recipe is suitable for low-carb and gluten-free diets as well.