Jagerschnitzel

Mr. Junkie was talking about Jagerschnitzel a while back and I’m a sucker for anything breaded and fried. This turned out pretty great! A nice crunchy breading that doesnt fall apart! We used Pork Steaks on ours, but you are welcome to use any meat you would like.

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. It is now normally made with pork, and the Texas specialty chicken fried steak is believed to be an outgrowth of this dish brought to the USA by German immigrants.

Ingredients:

70 g Almond Flour
15 G Whey Protein Isolate
2 tsp Rubbed Sage
1/2 tsp Garlic
1 tsp Salt
2 Eggs
Choice of Pork Cut (Pork Steaks, Pork Chops, Pork Loin etc)
Lard for Frying

Directions:

Mix the Almond Flour, Whey Protein Isolate and seasonings together. Be sure to blend until there are no chunks.
Crack the eggs into a dish and whip them
Dip the mean into the eggs and then coat with the almond flour mixture
Heat up the lard in a frying pan to a medium heat. Use enough lard either cover the pork or cover half of it.
Place the breaded pork into the lard once it has heated through.
Cook until breading is crisp. If there are concerns with cooking through due to thicker cuts, place on a broiler pan and bake at 400 F for 5-10 min.

Recipe Makes: 4 Servings