here. I have been waiting to find something to fry and tonight was the night! I picked up some grass-fed beef cutlets from my farmer-Yonder Way Farm. I figured I could batter them and fry them up. They turned out great! I also served them with roasted brussels sprouts (my favorite veggie ever!) and mashed cauliflower. This meal did take a little time but it was worth it. I have big eaters in my family so my portions are larger. Just divide them in half for a smaller family. The recipes are pretty simple, they just take a little bit of prep time. I hope you enjoy it as much as I did!
2 pounds of tenderized beef cutlets
1 cup almond flour
2 Tablespoons of Paleo Powder
2 eggs-slightly beaten
Beef Tallow- you could also use coconut oil, palm shortening or lard
Put eggs in one bowl and almond flour mixture in another. Dip cutlets in egg and then in almond flour. Put about 4 tablespoons of tallow in a hot pan. When melted, add cutlets and cook for about 4 minutes each side. Turning when brown and crispy. Remove from pan and put on a paper towel lined plate.
2 pounds of sprouts
3 Tablespoons of bacon grease
salt/pepper to taste
Preheat the oven to 350 degrees. Wash the sprouts, cut off ends and cut in half. Put in a glass dish. Salt and pepper them and add the bacon grease. Put in oven, stirring every 10 minutes or so until brown. This usually takes about 45 minutes.
2 heads of cauliflower
1/2 cup of broth or water
2 Tablespoons of butter
Dash of raw milk (optional)
Cut up the cauliflower so all you have are the flowerettes. Put in a pan with the water or broth. Cook with a lid over low heat until tender. Watch the pot and add more liquid if needed. When tender, drain most of the liquid (all if you are adding milk). Add butter and raw milk if using. Mix with a mixer until well blended. Add salt and pepper