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Not-Beaver Beaver Tail (Pork Schnitzel) -

Not-Beaver Beaver Tail (Pork Schnitzel) & Maple Cherry Sauce

  • Author: Raj -


“Beaver tails”, Canadian maple syrup, and local cherries: Happy Canada Day, eh!


  • 3 center loin pork chops
  • 1 egg
  • 1 cup almond flour
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp fresh chives (finely chopped)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 3 Tbsp ghee

Maple Cherry Sauce

  • 1/2 cup cherries (pitted and chopped)
  • 1/4 Canadian maple syrup
  • 1/4 tsp salt


  1. Beat your meat: place each pork chop between two sheets of parchment paper and beat with a meat mallet to form your flat beaver tail (approximately 1/3-1/2 inch in thickness).
  2. Beat your egg (not quite the same ring to it): in a flat container whisk an egg with a whisk or fork.
  3. In another flat-bottomed container (large enough to accommodate your pounded meat), mix almond flour, onion powder, garlic powder, chives, salt, and pepper.
  4. Dip pork chop in egg, covering entire surface. Allow excess to drip off meat before transferring to flour container.
  5. Coat all surfaces of “beaver tail” with powder mixture.
  6. Melt a tablespoon of ghee in a frying pan over medium to medium-high heat (that’s not like asking for a steak cooked between Medium-Rare and Medium, is it?).
  7. Cook schnitzel until golden brown, then flip and do the same with the other side.
  8. Repeat coating and cooking steps for remaining pork chops.

Maple Cherry Sauce

  1. In a saucepan heat all 3 ingredients over medium-high heat until some liquid has evaporated and sauce begins to thicken. Stir frequently to avoid burning natural sugars.
  2. Remove from heat and allow to thicken.
  3. Serve over “beaver tails”.


If you don’t have a cherry-pitter, you can actually poke them out using a chop-stick. I didn’t use the bottle like they do in that link, but that would be pretty easy.

  • Category: Canada Day
  • Cuisine: Holiday
The Primal Desire