Low Carb Wiener Schnitzel
Indulge in the crisp, golden perfection of this **Low Carb Wiener Schnitzel**, a keto-friendly twist on the iconic Austrian classic. Thinly pounded pork chops or veal cutlets are coated in a flavorful low-carb breading made with almond flour, crushed pork rinds, and Parmesan cheese, infused with aromatic garlic powder and paprika for a delightful depth of flavor. The double-coating technique ensures an irresistibly crispy exterior, while frying in avocado oil or ghee adds a rich, nutty finish. Ready in just 30 minutes, this gluten-free schnitzel pairs beautifully with a squeeze of fresh lemon and a side of sautéed veggies or a vibrant green salad, making it the ultimate low-carb comfort food packed with protein and satisfying crunch. Perfect for family dinners or casual entertaining!
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Ingredients
- 4 pieces Boneless pork chops (or veal cutlets)
- 1 cup Almond flour
- 0.5 cup Crushed pork rinds
- 0.25 cup Grated Parmesan cheese
- 2 pieces Large eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil (or ghee) for frying
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Place the pork chops (or veal cutlets) between two sheets of plastic wrap. Using a meat mallet, pound the meat to an even thickness of about 1/4 inch. This ensures even cooking and tender meat.
Step 2
Set up a breading station with three shallow bowls or plates. In the first, mix the almond flour, crushed pork rinds, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. In the second, whisk the eggs and heavy cream together until fully combined. Leave the third bowl empty for now.
Step 3
Dredge each piece of meat in the almond flour mixture, ensuring it's fully coated and shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press it back into the almond flour mixture, creating a double-coating.
Step 4
Place the coated schnitzels on a plate and let them sit for 5-10 minutes. This helps the coating adhere better during frying.
Step 5
Heat the avocado oil (or ghee) in a large skillet over medium-high heat. The oil should be hot but not smoking. Test it by dropping in a small pinch of the breading—if it sizzles immediately, the oil is ready.
Step 6
Fry the schnitzels one or two at a time to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip them carefully.
Step 7
Once cooked, transfer the schnitzels to a paper towel-lined plate to drain off excess oil.
Step 8
Serve the schnitzels hot, garnished with fresh lemon wedges for squeezing over the top. Pair with a simple low-carb side like sautéed green beans or a crisp green salad for a complete meal.
Nutrition Facts
| Serving size | (892.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3198.4 |
| Total Fat 268.5g | 0% |
| Saturated Fat 56.6g | 0% |
| Cholesterol 778mg | 0% |
| Sodium 4091.9mg | 0% |
| Total Carbohydrate 32.8g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 6.7g | |
| Protein 179.7g | 0% |
| Vitamin D 108IU | 0% |
| Calcium 591.1mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2082.5mg | 0% |
Source of Calories