Pork Tenderloin Schnitzel

Hubby did the actual cooking on this one. I just crafted the recipe and made up the breading dry mix.

Pork Tenderloin Schnitzel Recipe

Ingredients

• 1 lb pork tenderloin, sliced into medallions
• 1 egg
• 1/2 cup almond flour
• 2 Tbsp extra virgin olive oil (EVOO), divided
• 1 1/2 tsp dried sage
• 2 pinches freshly ground sea salt, to taste
• 1 pinch freshly ground black pepper, to taste

Directions

1. In a large shallow plate, beat 1 egg.
2. In a medium bowl, whisk together 1/2 cup almond flour, 1 1/2 tsp sage, 2 pinches (about 1/8 tsp) salt, and 1 pinch (about 1/16 tsp) black pepper.
3. One by one, dip medallions into the egg mixture on both sides, lift to drain excess egg, then dip medallion in herb mixture (turning a few times to ensure it is completely covered).
4. Place each coated medallion in a large skillet on stovetop and cook on medium heat until both sides are golden. Test to ensure the meat is cooked through to the center to at least 145º F.

Nutrition Facts
Servings: 3
Amount per serving
Calories	345
% Daily Value*
Total Fat 18.5g	24%
Saturated Fat 3.8g	19%
Cholesterol 165mg	55%
Sodium 263mg	11%
Total Carbohydrate 1.3g	0%
Dietary Fiber 0.6g	2%
Total Sugars 0.3g
Protein 42.5g
Vitamin D 5mcg	26%
Calcium 32mg	2%
Iron 2mg	13%
Potassium 660mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #Keto #LowCarb #Paleo #Whole30