AIP • Paleo • Gluten free • Grain free • Dairy free • Egg free • Nut free
Give your schnitzel the perfect crunchy coating with this herb and coconut recipe. This simple and classic family meal of meat and vegetables is nutritious, AIP Paleo friendly and very tasty!
AIP Coconut & herb crumbed schnitzel
Cook time : 35 - 40 minutes
Serving : 2 people
Ingredients
• 2 medium sized beef schnitzel
• 2 tbsp coconut thread
• 1 tbsp coconut flour
• 1 tbsp tigernut flour
• 1 tbsp tapioca flour
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp salt
• Avocado oil to coat
• Olive oil
Serve with :
• 1 large parsnip, roasted chips
• 1 large carrot, roasted chips
• 2 cups pumpkin and kumara, boil and mash
• 2 tbsp coconut cream, add to mash
• 6 broccolini
• 2 tbsp nutritional yeast
• 1 tbsp dried herbs
Instructions
Roast parsnip and carrot : Preheat the oven to 200. Cut vegetables into long chip shapes, drizzle with oil and herbs, and roast for 25-30 minutes or until golden.
Pumpkin and kumara mash : Bring water to the boil in a pot. Peel and chop pumpkin and kumara into small pieces. Boil the vegetables until soft. Mash and stir through coconut cream.
While vegetables are cooking, prepare and cook the schnitzel.
Combine the herb coconut crumb ingredients in a bowl, mix and then scatter over a plate.
Rub the schnitzel with avocado oil and then coat with the herb coconut crumb on each side. Try to get it as thick as possible.
Heat a non-stick pan with a good amount of oil to cover the bottom of the pan, to medium heat. Once hot add schnitzel and leave without touching it until it is 3/4 cooked through. While this is cooking steam the broccolini.
Gently flip schnitzel and cook until crunchy.
Serve the schnitzel with mash, roasted chips, broccolini. Sprinkle over nutritional yeast dried herbs and season with salt.
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