A Unique Way to Tenderize Your Meat for Wiener Schnitzel

The author of The Mouth Trap: The Butt Stops Here!, Pam Young showed a unique technique for tenderizing your pork loins for Wiener Schnitzel. Yes, that's right...you run over your pork loins (or any meat) with your mid-sized car! Click here for more information about Pam.

Low-Carb Wiener Schnitzel

4 boneless pork loins 1 inch thick

1 egg

1 TBSP lemon juice

1 cup shredded parmesan cheese

1 TBSP chopped parsley

1/4 cup almond flour

Dash of nutmeg

Salt & pepper to taste

3 TBSP butter

Prepare pork loins preferably using a mid-sized car to make them 1/4 inch thick. Mix thoroughly egg, lemon juice, nutmeg, salt and pepper. Mix together parmesan cheese, parsley and almond flour in a pie tin.

Dip each loin in the egg mixture and coat loins in the parmesan and almond flour mixture. Melt butter on medium/high in a fry pan and fry the coated loins. (About three minutes on each side.)