Instead of coating the pork in wheat flour, we have used protein-packed ground almonds, rich in antioxidant Vitamin E for keeping skin healthy.
Serves: 2 | Cook Time: 30 mins | Calories: 538 | Type: Gluten-Free | Macros P: 45g / C: 23g / F: 30g
- 2 x 170g organic pork fillet
- 5 tbsp ground almonds (nuts)
- 1 tsp smoked paprika
- 300g carrots
- 150g red cabbage
- 100g courgette
- 80g radish
- 2 tsp dijon mustard (mustard)
- 2 tbsp apple cider vinegar (sulphites)
- Handful of parsley
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 220C / gas mark 7.
- Peel and cut the carrots into fries. Place the carrot fries on a baking tray and drizzle over 1 tsp oil and a sprinkle of sea salt. Place in the oven for 20 mins, turning halfway through.
- To make the red cabbage slaw; very thinly slice the red cabbage. Remove the ends of the courgette and grate. Grate the radishes and roughly chop the parsley leaves. In a large bowl, mix the vinegar with the mustard and season with sea salt and black pepper. Place the red cabbage, courgette, radish and parsley into the bowl and mix well to coat in the dressing.
- To make the pork schnitzel; place each pork fillet between two sheets of cling film and using a rolling pin gently pound the pork until it is 1 cm thick. In a bowl, put 1/2 tbsp oil and in another bowl, put half of the ground almonds and half of the paprika with a pinch of sea salt. Place the pork into the oil, then in the almonds. Repeat with the other pork fillet.
- Heat a large frying pan with 2 tsp oil on a medium heat, place the pork schnitzel into the pan and fry for 4-5 mins each side until golden brown and cooked through.
- Place the pork schnitzel on two warm plates, alongside the carrot fries and red cabbage slaw.