Keto Classic Schnitzel
Elevate your weeknight dinner with this **Keto Classic Schnitzel**, a perfectly crispy, low-carb version of the traditional German dish! Tender pork cutlets are pounded thin and coated in a savory blend of almond flour, Parmesan cheese, and spices, creating a crunchy yet gluten-free crust. A luscious egg wash infused with heavy cream ensures the coating adheres beautifully, while pan-frying in olive oil delivers golden perfection. Finished with fresh parsley and a squeeze of bright lemon juice, this keto schnitzel is irresistibly flavorful and ready in just 30 minutes. Serve it alongside a fresh salad or roasted vegetables for a satisfying, guilt-free meal that fits your ketogenic lifestyle.
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Recipe Information
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
Instructions
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.
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.
3. In another shallow bowl, whisk together the eggs and heavy cream until well combined to create an egg wash.
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.
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.
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.
7. Once cooked, remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.1 g | 344% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.5 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 817 mg | 63% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1899 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
