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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.

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