Pork schnitzel (thin and bashed out, preferrably from the organic butcher)
Macro organic dijon mustard
Tapioca flour (health food store)
Eggs (about 3 depending on the amount of schnitzels)
Grass fed butter (or tasteless coconut oil….but butter is a lot nicer )
Cover each schnitzel with about a teaspoon of mustard on both sides and add salt and pepper.
Prepare 3 plates: one with flour, eggs and the third plate with almond meal.
Cover the schnitzel first with flour, then with egg and then coat them in almond meal. Set them all aside or you could make a start with mealting butter (quite a bit) in a pan. Fry the schnitzels on both sides until golden brown.
Don’t cook them too hot as they can burn quickly. I always wipe the pan out with a paper towel after one round of schnitzels.
When cooked, sit them on a piece of paper towel, so the extra fat can get soaked up. Serve with lemon.