Skillet Meal
Pork Schnitzel
Fennel-Pear-Avocado Salad
Ingredients
- 2 lb thin-sliced boneless pork loin chops
- 2 large eggs, lightly beaten
- 1¼ cups almond flour
- 3 Tbsp coconut oil (or use avocado oil)
- 2 lemons, cut into wedges
- ⅓ cup chopped fresh parsley
Instructions
- Dip pork in egg, and dredge in flour.
- Melt oil in a large nonstick skillet over medium heat; add pork, in batches, and cook 2 to 3 minutes per side or until browned and done.
- Sprinkle pork lightly with salt and pepper while warm; squeeze juice from lemons over pork, and sprinkle with parsley.
Side Dish Ingredients
- 2 Tbsp apple cider vinegar
- 1 tsp pure maple syrup
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp lemon-pepper seasoning
- ¼ cup extra virgin olive oil
- ½ (5-oz) pkg baby arugula
- 2 fennel bulbs, trimmed and thinly sliced
- 2 Bartlett pears, thinly sliced
- 2 avocados, sliced
Side Dish Instructions
- Whisk together vinegar, syrup, mustard, salt, and lemon-pepper in a large bowl; gradually whisk in oil until blended. Add arugula, fennel, pears, and avocado; toss.
Paleo Meal Plan
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