Keto Putenschnitzel
Discover the ultimate guilt-free indulgence with Keto Putenschnitzel, a low-carb twist on the traditional German favorite. Perfectly tender turkey breast cutlets are seasoned and coated in a savory mixture of almond flour and Parmesan cheese, delivering a delightfully crisp and golden crust without the carbs. Whisked eggs and a splash of heavy cream add richness to the coating process, while a sizzling combination of olive oil and butter infuses each bite with irresistible flavor. This keto-friendly schnitzel recipe is quick to prepare, taking just 15 minutes of prep time and 20 minutes to cook, making it ideal for busy weeknights or special occasions. Serve with fresh lemon wedges to brighten up the dish and add a tangy finish, or pair with your favorite keto-approved side for a hearty, nutritious meal. Packed with protein and flavor, Keto Putenschnitzel is a satisfying option for those following a ketogenic diet or anyone looking to enjoy a healthier spin on a classic comfort food.
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 2 tablespoons Heavy cream
- 4 tablespoons Olive oil
- 2 tablespoons Butter
- 4 pieces Lemon wedges
Instructions
Place turkey breast cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thick using a meat mallet or rolling pin.
Season the cutlets with salt and black pepper on both sides.
In a shallow dish, combine almond flour and grated Parmesan cheese.
In another shallow dish, whisk together eggs and heavy cream until smooth.
Dip each turkey cutlet into the egg mixture, ensuring both sides are coated.
Dredge the cutlets in the almond flour and Parmesan mixture, pressing lightly to ensure it adheres well.
Heat olive oil and butter in a large skillet over medium heat until the butter has melted and the mixture is bubbling.
Carefully add the cutlets to the skillet without overcrowding (cook in batches if necessary).
Fry each cutlet for 4-5 minutes on each side, or until golden brown and cooked through.
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
Serve the Keto Putenschnitzel hot, garnished with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.6 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 760 mg | 58% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1585 mg | 34% | |
*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.
