Haven't seen any recipes for this. Trying to use up a LOT of round steak. (We butcher our own meat and should have just ground it up instead into hamburger!)


Trying to think of what I would need for the flour part - protein powder or the soy flour? What about spices? I used to eat mine without the gravy anyway, so that will be okay. Could probably use the cauliflower "mashed potatoes."

Anyone with any ideas on the "breading" and spices???

Thanks!!
MaryB

What about ground pork rinds? I made Schnitzel tonight using them, it turned out pretty good.

INTERESTING - I've never cooked with pork rinds before. Would I just fry this like normal?

Thanks!
MaryB

I bread a lot of my meat with crushed pork rinds. I dip the meat in an egg mixture, then dip in the porkrinds and yes fry like normal using olive oil or whatever you would normally use. I will forwarn you that the smell of cooking porkrinds, really stinks, but trust me, you will not taste it the way it smells. I add seasonings to my meat or egg mixture or pork rinds too, also, I sometimes add 1/2 parmesan cheese to my porkrinds for a yummy taste. You can fry porkchops and chicken all the same way.
you will love it.
Cindy

Thanks for the warning about the smell! I might have thrown it out without trying it first!!

mb

This is my first post, so if I mess this up, please forgive me.

I use this type of meat to make Cube Steak Marsala.

I converted a veal marsala recipe to low carb heaven...

4 cube steaks
1/2 cup almond flour
2 T butter
2 cups sliced fresh mushrooms
1 T minced garlic
1 T olive oil
1/2 cup marsala wine
salt and pepper to taste (not included in counts below)

In a large skillet on a medium high heat (non-stick is not necessary), melt butter then toss in garlic and mushrooms. Cover and cook until done. Pour mushrooms and liquid into container (bowl or whatever...I use the foam container the mushrooms came in).

Return skillet to stove and add olive oil. Salt and pepper each cube steak and flip both sides in almond flour. Place in skillet and cook until done. Remove to container with mushrooms.

Add wine to skillet and scrape the goodies off the bottom of the pan. (The alcohol cooks off, but to make sure, I use the flame from a long-grip handle lighter to help it along.)

Return cube steaks and mushrooms to skillet for the liquid to meld and cook down. The almond flour will help this. It doesn't really stick to the steaks like flour, but it does add that little extra to the end result, I think.

Sooooo tasty and easy to make!!! This also warms up well too. You could use chicken for this recipe too, but I like the cube steak best.

Counts per serving based on 5 oz. cube steaks:

578 calories; 38.6g fat: 11.6g saturated, 3.06g polyunsaturated, 12.6g monounsaturated; 153 cholesterol; 5.57 carbohydrates: 2.43 dietary fiber, 0 sugar; along with a whole host of vitamins and minerals.

Wouldn't you know I forgot something? The second most important count...

49.8g protein

Sorry about that...

I make my chicken fried steak with seasoned, ground pork rinds. Dip the steak in an egg wash and then coat with the pork rinds. YUM!

Donald