paleo | grain free | gluten free
INGREDIENTS: for 2-3 servings
- 160 ml dry Ruut breadcrumbs
- 1 egg (size L)
- 40g Ruut cassava flour
- 1/2 tsp coarse salt
- 1/2 tsp black pepper
- 225g thinly sliced, boneless pork, veal or chicken.
- (approx. 13 mm thick)
- 3-4 ml cooking fat (coconut oil, lard, etc.)
- For 160 ml Ruut breadcrumbs you need about 130 g Ruut country bread or Ruut Bun . To make the Ruut Breadcrumbs, simply cut leftover Ruut Country Bread or Ruut Rolls into 6mm thick slices.
- Place the slices on an ovenproof rack and bake in the oven at 200°C for 18-22 minutes until the edges of the slices are lightly brown. Leave the slices to cool completely outside of the oven.
- Now chop the slices with a knife or in a blender into breadcrumbs. The crumbs will keep for about 3 weeks in an airtight container.
Gluten free schnitzel
- Place the ruut crumbs on a flat plate. Beat the egg and put it on a flat plate as well. On a third plate, mix together the flour, salt, and pepper.
- Place a slice of meat between two layers of cling film and pound with the flat side of a meat mallet to a thickness of approx. 5-7 mm. In a large skillet, preheat the drippings. Roll the slices of meat first in the seasoned flour, then thoroughly moisten them in the egg and then roll them in the Ruut breadcrumbs.
Roast Ruut Schnitzel
- Now fry the breaded schnitzel in the hot pan for 3-4 minutes on both sides until golden brown. Only put as many schnitzels in the pan that the schnitzels do not overlap.
Schnitzel without breadcrumbs :
If there are no more Ruut rolls or bread available, a pure Ruut cassava flour breading can also be made. To do this, proceed as described above, only replace the Ruut breadcrumbs with additional, seasoned Ruut cassava flour. To do this, increase the amount of flour to 70g, the amount of salt to 1 teaspoon and the amount of pepper to 1 teaspoon.
Roll the schnitzel first in the seasoned flour, then in the egg, then again in the flour and bread it like this.
Then fry as indicated.