‘Crispy veal schnitzel drizzled with lemon juice are so simple yet so utterly delicious, and you wouldn’t know they’re any different to the original version.’ Rebecca Coomes
Classification: Phase 1 – Restricted, GF, LF
- 4 large veal schnitzel steaks
- 1 free range egg
- 8 tbs almond meal
- 1 tsp salt
- 1 tsp freshly ground pepper
- 4 tbs ghee
- 1 lemon, cut into wedges
Beat the egg in a bowl. Set aside. Place the almond meal, salt and pepper on a plate and mix to combine. Dip each schnitzel into the beaten egg, then cover in the almond mix. Repeat for all pieces of veal. Set aside on a separate plate.
Heat a large frying pan over a medium heat. Melt the ghee and swirl to cover the whole pan. Place each piece of schnitzel in the pan, and cook for 2 – 3 minutes then turn to cook the other side.
Once the schnitzels are cooked through, remove from the heat and sprinkle with extra salt and serve with lemon wedges.
Note: These work well with a side salad or steamed vegetables.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.