Paleo Approved Jagerschnitzel

Paleo Approved Jagerschnitzel

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Sometimes, I impress myself with how well a recipe comes out. This was one of those times. On Monday, I started a round of the 21-day Sugar Detox. I tend to do it once a year or so and I was definitely feeling like a detox/cleanse was in order after the holidays and vacation! This recipe is not only Paleo but detox approved as well! If I wasn’t on the sugar detox, I would have added red wine to the gravy. Feel free to if you’re not watching those grams of sugar! I also pureed the mushrooms for the gravy because I’m not a fan of the texture of cooked mushrooms but you do whatever your heart desires!



4 thin cut boneless pork chops

½ cup almond flour

1 T Italian seasoning

1 tsp salt

1 egg, whisked

1 T mustard

1 tsp Hungarian paprika



4 T Butter or Ghee (I used Fourth and Heart’s garlic ghee)

½ cup button mushrooms, minced

1 T Tapioca starch

2 T minced onions

½ C beef bone broth

1 tsp garlic, minced

2 T plain sour cream (or I used Kite Hill’s plain yogurt to make it dairy free)

¼ cup red wine, optional

  1. In large saucepan, heat oil on medium heat.
  2. Pound pork chops to ¼ inch thickness. In a small mixing bowl, combine almond flour, Italian seasoning, salt and paprika. In a separate bowl, whisk egg and mustard together
  3. Coat pork in flour combination. Then, dip in egg and repeat coating in flour. Add to fry oil and fry till golden brown (about 4-5 minutes per side). Drain on a paper towel.
  4. Drain oil from saucepan and add butter to pan. Saute mushrooms, onions, and garlic for 2 minutes. Add tapioca starch and make a roux. Cook 2 minutes until lightly brown. Add wine and reduce by 1/3. Add broth and continue cooking until thickened and reduced by 1/3 again. Stir in sour cream and season with salt and pepper, to taste.
  5. To serve, cover pork with the sauce. Sprinkle with fresh parsley and serve with your choice of starch.