Whole30 Wiener Schnitzel
Elevate your weeknight dinners with this irresistible Whole30 Wiener Schnitzel—a healthier take on the classic Austrian dish that's completely grain-free and paleo-friendly! Tender, thinly pounded pork cutlets are coated in a flavorful almond flour and tapioca starch crust seasoned with garlic, onion, paprika, and a touch of sea salt, then pan-fried to crispy perfection in heart-healthy avocado oil. Ready in just 30 minutes, this dish delivers all the crunch and comfort of traditional schnitzel without breaking your Whole30 commitment. Serve it up with a squeeze of fresh lemon and a side of roasted vegetables or a crisp salad for a delicious, satisfying meal that’s as wholesome as it is indulgent. Perfect for those craving a quick, clean-eating dinner full of flavor!
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Ingredients
- 4 pieces Pork cutlets (boneless, thinly pounded)
- 1 cup Almond flour
- 1 cup Tapioca starch (or arrowroot starch)
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil (for frying)
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Prepare the pork cutlets by placing them between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to about 1/4-inch thickness. Set aside.
Step 2
Set up a dredging station with three shallow bowls. In the first bowl, place the tapioca starch. In the second bowl, whisk together the eggs. In the third bowl, combine the almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
Step 3
Coat each cutlet by dredging it first in tapioca starch, shaking off any excess. Then dip it in the beaten eggs, allowing excess to drip off. Finally, coat it in the almond flour mixture, pressing lightly to ensure an even crust. Place the breaded cutlets on a plate and repeat with all pieces.
Step 4
Heat the avocado oil in a large skillet over medium heat. The oil should be hot but not smoking. Test the heat by sprinkling a small amount of almond flour into the oil—if it sizzles, it’s ready.
Step 5
Working in batches to avoid overcrowding, carefully add the breaded cutlets to the skillet. Fry for 3-4 minutes on each side until golden brown and cooked through. Use tongs to flip the cutlets gently to prevent the coating from breaking.
Step 6
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil while you fry the remaining cutlets.
Step 7
Serve immediately with lemon wedges on the side for squeezing over the schnitzel. Enjoy with a side of Whole30-compliant vegetables or a fresh salad.
Nutrition Facts
| Serving size | (1038.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3652.0 |
| Total Fat 232.8g | 0% |
| Saturated Fat 39.3g | 0% |
| Cholesterol 688mg | 0% |
| Sodium 2713.2mg | 0% |
| Total Carbohydrate 255.1g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 15.5g | |
| Protein 143.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 410.1mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2132.9mg | 0% |
Source of Calories