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An overhead view of breaded pork cutlets on a white plate drizzled with a chunky berry sauce and a side dish of shredded brussels sprouts, shallots, and apples

Pork Schnitzel with Brussels Slaw (Paleo, Whole30, AIP)

Author: Michele Spring
Servings: 4
An easy yet super flavorful and comforting weeknight dinner meal that can be on the table in under 30 minutes! Paleo, Whole30, and AIP friendly
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

For the Berry Sauce:

  • 1 cup Mixed Berries (fresh or frozen)
  • 1 tsp Maple Syrup (or Honey - omit for Whole30 or use orange juice instead)
  • 1 tsp Water

For the Pork:

  • 8 boneless thin-cut Pork Chops
  • ½ cup Coconut Flour (or Tigernut Flour or Cassava Flour)
  • ¼ cup Tapioca Starch (or Arrowroot Starch)
  • 1.5 tsp Sea Salt
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • 2 tbsp Avocado Oil (or Coconut Oil, Olive Oil, or Lard)

For the Brussels Sprouts Slaw:

  • 1 lb Brussels Sprouts, ends removed and thinly sliced
  • 1 Red Apple, thinly sliced
  • 1 Shallot, thinly sliced
  • 1 clove Garlic, minced
  • 1 Lemon, juiced and zested
  • 1 tbsp Maple Syrup ( or Honey - omit for Whole30 or use orange juice instead)
  • ¼ cup Avocado Oil (or Olive Oil)
  • ½ tsp Sea Salt

Instructions
 

  • Start the berry sauce by putting the berries, maple syrup, and water in a small saucepan overlow heat. Cover and stir occasionally while cooking everything else.
  • For the pork, put the coconut flour, tapioca starch, salt, onion powder, and garlic powder in a shallow bowl or dish and mix together. Heat a skillet over medium heat and add the oil to the pan. Dip the pork chops in the flour mixture, coating both sides, and then place in the oil in the pan. Let sit for 3-4 minutes then flip and cook for an additional 3-4 minutes. You may have to do this in several batches, depending on the size of your pan. Don’t overcrowd the pan, and add more oil in between batches.
    Overhead view of pork cutlets on white plate to the right of a stainless steel pan with one cutlet dredged in breading and seasonings
  • While the pork is cooking, prep the ingredients for the brussels sprouts slaw. Slice the brussels sprouts, apple, and shallot, mince the garlic, and zest and juice the lemon. Put everything into a large bowl and then toss with the maple syrup, avocado oil, and sea salt.
    An overhead view of brussles sprouts slaw in a glass bowl with a wooden spoon.
  • Remove the berry mixture from the stove, and smash into a chunky sauce with a fork.
  • Serve the pork chops with berry sauce drizzled over top and the brussels sprouts slaw on the side.

Notes

You can omit the tapioca starch (or arrowroot starch) but the pork won’t get as crispy
Course: Main
Cuisine: American
Keyword: AIP, Autoimmune Paleo, Autoimmune Paleo Protocol, easy, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !