Keto Classic Schnitzel
Crispy, golden, and perfectly low-carb, this Keto Classic Schnitzel is a delightful twist on the beloved European dish. Made with tender pork cutlets coated in a flavorful almond flour and Parmesan cheese crust, this recipe offers the classic crunch without the carbs. A blend of paprika, garlic powder, and black pepper adds a hint of spice, while a quick pan-fry in olive oil ensures a beautifully crisp coating. Finished with fresh parsley and a squeeze of bright lemon juice, this schnitzel is perfect for anyone following a keto diet. With just 15 minutes of prep and 15 minutes of cooking, it’s an easy, crowd-pleasing dinner option that pairs wonderfully with a crisp side salad or roasted vegetables.
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Ingredients
- 4 pieces pork cutlets
- 1 cup almond flour
- 0.5 cup Parmesan cheese
- 2 large egg
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 cup olive oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Directions
Step 1
1. Begin by preparing the pork cutlets. Lay them between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet until they are about 1/4-inch thick.
Step 2
2. In a shallow dish, combine the almond flour, grated Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix well to combine the dry ingredients.
Step 3
3. In another shallow bowl, whisk together the eggs and heavy cream until well combined to create an egg wash.
Step 4
4. Dip each pork cutlet into the egg wash, ensuring it is coated completely, then dredge in the almond flour and Parmesan mixture, pressing gently to ensure the coating adheres to the meat.
Step 5
5. Once all cutlets have been coated, heat the olive oil in a large skillet over medium-high heat. Ensure there is enough oil to submerge about half of the schnitzel.
Step 6
6. Carefully place the schnitzels in the skillet, cooking them in batches if necessary to avoid overcrowding. Fry each schnitzel for 3-4 minutes per side, or until the coating is golden brown and the pork is cooked through.
Step 7
7. Once cooked, remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 8
8. Garnish each schnitzel with freshly chopped parsley and serve with a lemon wedge on the side for squeezing over the top just before eating.
Nutrition Facts
| Serving size | (929.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3175.2 |
| Total Fat 268.1g | 0% |
| Saturated Fat 64.5g | 0% |
| Polyunsaturated Fat 14.5g | |
| Cholesterol 895.8mg | 0% |
| Sodium 3182.1mg | 0% |
| Total Carbohydrate 28.3g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 4.5g | |
| Protein 165.3g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 817.0mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1898.6mg | 0% |
Source of Calories