Add a touch of class to mid-week eating with this tasty meal. The combination of thyme, mushroom & mustard is delicious.
Serves 2, 13g carbs/serve
| Amount | Ingredient | Carbs |
| 400g | Pork schnitzel/very thin pork steaks | 0g |
| ¼ cup/1oz | coconut flour for dusting** | 20g |
| 1 tbspn | olive oil | 0g |
| 20 g | butter | 0g |
| 200g | mushrooms sliced | 0g |
| 2 tspn | wholegrain mustard | 0g |
| 200 ml/2/3 cup | thickened cream | 6g |
| Total Carbs | 26g |
Place coconut flour on a dinner plate & spread out. Dust pork in flour & shake off excess.
Heat oil & butter in large frypan over med-hi heat
Cook pork 2 mins each side until golden & cooked. Remove.
Put mushrooms in pan & cook until golden & soft.
Add mustard & stir to combine.
Add cream & simmer 3-5 mins until thickened slightly.
Return pork to pan for 1 minute until heated through.
**could use besan flour instead…or none at all but you may need to adjust cream amount
Serve with vegetables or salad as desired.
Originally posted 2017-09-11 18:15:07.