Keto Wiener schnitzel

Ingredients

• Veal

  Diced, raw - Waitrose

  200g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Psyllium Husk Powder

  Natural Orange Flavor - 365 Everyday Value

  3 tsp or 14g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Flaxseed

  Seeds

  2 tbsp, whole or 21g

• Rosemary

  Spices, dried

  1 tbsp or 3g

• Lemon zest

  1 tsp or 2g

• oz Ghee

  Swad

  800g

• Bay

  Castella

  200g

Directions

1. To beat meat thinly, place the cutlet between sheets of transparent plastic wrap. Use a heavy meat mallet and beat the meat until gets 0.5 cm thin.
2. Place sesame seeds, rosemary and golden flaxseed in a food processor. Pulse several times. Add finely grated lemon zest.
3. Set up 3 wide dishes. place the psyllium in one dish, the eggs with salt in the second dish (beat them with a fork), and ground seeds in the third dish.
4. Place the tallow (or ghee) in a deep frying pan and add bay leaves. Heat it over medium temperature.
5. Dredge cutlets first in psyllium until they are completely dry. Dip them in egg mixture to coat. Then roll quickly in the ground seeds until coated.
6. Fry the schnitzel for 3 to 4 minutes on each side. Make sure the schnitzels t "swim" in lard or ghee. Use a smaller pan or add more lard in case the fat is not deep enough.
7. Serve with a salad of your choice, lemon slices and I would recommend our Keto Tzatziki sauce, to give it even more of a Greek twist.
8. Recipe by: Apollonas Kapsalis (source: https://www.greekgoesketo.com/wiener-schnitzel/)

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