One of the most popular meals in the Czech Republic is Potato Salad with Schnitzel! It’s so popular it became a traditional dish for Christmas Eve, but people eat it all year round. You can also find it on menus in most restaurants in the Czech Republic or in the deli section of supermarkets.
The traditional Czech Potato Salad recipe is full of lectins containing a lot of pickles, sometimes peas, and of course potatoes that have not been prepared in way to eliminate lectins.
How to eliminate lectins in potatoes and turn them into starch resistant?
Well, that’s pretty easy. All you have to do is boil them whole first or if you want even less lectins you can pressure cook them on a trivet with one cup of water for 3 minutes and then let them cool down overnight. Potatoes prepared this way go through your stomach and small intestine undigested, when they reach your colon they feed your friendly gut bacteria. It has a positive effect on the type of bacteria as well as their number and production of short-chain fatty acids.
If you are new to a lectin-free diet, potatoes prepared this way are allowed only in moderation in phase 3 of the Plant Paradox, which is after a minimum of 63 days on the program.
How to make grain-free “breading” for the Schnitzels
For plain “breading,” mix almond flour with shelled hemp hearts at a 1:1 ratio, but you can also use hulled sesames instead of hemps.
For flavored “breading” use the same ingredients as above plus add salt and Italian Seasoning. You can also use other spices like sweet paprika or ground cumin.
Czech Style Potato Salad the Lectin-free Way
For approximately 6 servings:
- 8 medium size gold potatoes (boiled and cooled)
- 1 parsnip (steamed)
- 3 carrots (steamed)
- 1/4 celery root (steamed)
- 4 eggs (boiled)
- 1 onion (diced)
- 2 Tbsp fresh dill
- 2 tsp Dijon mustard (I like Trader Joe’s brand)
- 4 Tbsp Apple Cider Vinegar
- 6 Tbsp Avocado Mayonnaise
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- Boil the potatoes a day before you anticipate making the salad. Add whole potatoes with the skin on into a pot with cold water. Add a little salt. Let boil until done. Cooking time depends on the size of the potatoes. It can take between 30-45 minutes. Check with a toothpick or skewer if it can go through. Remove potatoes from the water and let cool overnight. The next day, peel and cut into small cubes or use a potato cutter. Add into mixing bowl.
- Steam the veggies. Peal the carrots, parsnip, and celery root, cut into few smaller pieces and place on a steaming rack. Steam until soft. Let cool a little and then cut into small cubes. Add into the bowl with potatoes.
- Hard boil the eggs (10 minutes), let cool in cold water, then dice. Add into the bowl.
- Dice the onion, and chop the dill, add into the bowl.
- Add Dijon mustard, Apple Cider Vinegar, avocado mayo, salt, and black pepper.
- Mix until all the ingredients are combined.
- Taste and if desired add more salt.
- Refrigerate and serve cold.
Baked Schnitzels in grain-free “breading”
For 6 servings:
- 6 slices of pastured boneless pork or chicken
- 1/2 cup almond flour
- 1/2 cup shelled hemp hearts or sesame seeds
- 1 tsp sea salt
- 2 tsp Italian seasoning
- 1-2 egg
- Avocado oil
- Preheat oven to 400°F and grease a baking sheet with avocado oil.
- Wash the meat slices under running water and dry with a paper towel.
- Make a few cuts on the sides of the meat with a knife.
- With a hand meat tenderizer pound it very thin, no more than 1/4 inch thick. Cut into smaller pieces if desired.
- Sprinkle the meat with a little bit of salt on both sides.
- In a bowl, mix almond flour, hemp hearts, salt, and spices to make breading.
- Next, dip each meat chop into a whisked egg and then into the “breadcrumbs” mix.
- Place each piece on the baking sheet.
- Bake in preheated oven for 15 minutes, flip the meat to other side and bake for another 15 minutes or until golden brown. You can spray a little bit of avocado oil on schnitzels after turning.
- Serve immediately with potato salad. Enjoy!