Pecan Pork Schnitzel with German “Faux”-tato Salad
INGREDIENTS:
4 boneless pork chops, pounded flat with a mallet and seasoned with sea salt & pepper
1/4 cup of almond flour
2 eggs, beaten
1/2 cup of pecans, crushed
1 head of cauliflower
4 strips of bacon, chopped
1/2 red onion, chopped
1 large handful of parsley leaves, chopped
1/4 cup of white vinegar
Sea salt & pepper
1/4 cup of sauerkraut
4 pickles
4 tbsp of Dijon or grainy mustard
PROCEDURE:
Preheat the oven to 425°F.
In a large pot, add the whole head of cauliflower, leaves and core removed, and fill 1/4 of the way up the pot with water. Add the lid, and turn the pot to medium, steaming the cauliflower until soft, about 15 minutes. Do not overcook. Once cooked, remove from the pot and allow to cool slightly.
While the cauliflower is cooking, bread the pork cutlets. Dredge the cutlets in almond flour, then beaten egg, the press both sides into the crushed pecans. TIP: Do not use a blender to crush the pecans - use a plastic bag and a mallet to crush the nuts.
Place the pork cutlets on a parchment-lined cookie sheet, and bake for 20 minutes.
While the cutlets are cooking, cook the chopped bacon in a large frying pan. Once the bacon is crispy, add the white vinegar to the pan to warm the liquid. Break the cauliflower into small florets. Turn the heat off, and toss the bacon-vinegar mixture with the cauliflower, red onion and parsley, and season with sea salt & pepper to taste.
Once the cutlets are cooked, serve each cutlet with a large scoop of faux-tato salad, 2 tbsp of sauerkraut, a pickle and some Dijon or grainy mustard.
NOTES:
MAKE IT AHEAD: Make and keep in the fridge for 1 week, or in the freezer for up to 3 months.
MAKE IT VEGETARIAN: Replace the pork chops with tofu steaks and season heavily with sea salt & pepper.
ADD SOME CARBS: Add some cooked and cooled new potatoes to the salad.