COCONUT FRIED PORK SCHNITZELS WITH A CREAMY DRESSING
SERVES 4 4 pork schnitzels Himalayan salt and black pepper 2 eggs, beaten 2 cups desiccated coconut 50g Gruyère cheese, grated 1 tsp white pepper 1 tsp fennel seeds coconut oil, for frying chopped tomatoes, to serve lemon wedges, to serve FOR THE SAUCE ½ cup low-carb mayonnaise 5g fresh coriander, chopped 2g fresh dill, chopped 1 garlic clove, chopped 1 tbsp xylitol juice of 1 lemon Himalayan salt and black pepper 1. Place the pork schnitzels on a surface and season well. Place the eggs in a shallow bowl and mix the coconut, cheese, 1 tsp Himalayan salt, white pepper and fennel seeds in another shallow bowl. 2. Heat the oil in a frying pan. Dip the schnitzels into the beaten egg and then the coconut mixture, then fry them until golden brown on each side and cooked through. Drain them on paper towel. 3. For the sauce: Whisk all the ingredients in a small bowl and season well. 4. To serve: Serve the schnitzels with chopped tomatoes and the sauce drizzled on top, and with lemon wedges on the side.