Instructions:
- Rinse pork and then slice it thinly.
- Place sliced pork in a single layer on a cutting board. Season both sides of slices evenly with salt and spices.
- Cover with plastic wrap, then pound with a meat mallet until ¼” (6 mm) thick.
- In a small bowl, beat together egg and water using a fork. Set aside.
- In another bowl, combine coconut flour, almond flour, garlic powder, black pepper, and salt.
- Heat lard in a skillet over medium heat.
- Dredge both sides of the pounded slices in the flour mixture.
- Then dip both sides into the egg mixture.
- Once the lard is shimmering, place the Schnitzel in the skillet. Fry for about 3-5 minutes on each side until golden brown.
- Serve immediately with salad.
Tips:
- Water can be substituted for milk or cream.
- For a thicker breadcrumb coat, dredge each side of the slice twice: once before and once after dipping in the egg mixture.
- Plastic wrap protects against splashes. If not required, you may skip this step.