Keto Jägerschnitzel with Mushroom Sauce

Ingredients

• 4 Pork Cutlets
• 1 cup Almond Flour
• 1/4 cup Parmesan Cheese (grated)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 lb Mushrooms (sliced)
• 1/2 Onion (diced)
• 2 cloves Garlic (minced)
• 1 cup Heavy Cream
• 1/2 cup Beef Broth
• 1 tsp Dijon Mustard
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. 1Prepare the pork cutlets: Mix almond flour, parmesan cheese, salt, and pepper in a shallow dish.
2. 2Heat olive oil in a large skillet over medium heat.
3. 3Dredge each pork cutlet in the almond flour mixture, pressing to coat.
4. 4Fry the cutlets in the hot oil until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
5. 5Make the mushroom sauce: Melt butter in the same skillet. Add diced onion and cook until softened, about 5 minutes.
6. 6Add sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
7. 7Pour in heavy cream and beef broth. Bring to a simmer. Stir in Dijon mustard. Cook until the sauce has thickened slightly, about 5 minutes.
8. 8Season the sauce with salt and pepper to taste.
9. 9Return the pork cutlets to the skillet and spoon the mushroom sauce over the top. Heat through.
10. 10Garnish with fresh parsley before serving.

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