Keto Wiener Schnitzel
Experience the ultimate low-carb comfort dish with this Keto Wiener Schnitzel recipe! This keto-friendly take on the classic Austrian favorite transforms traditional breading into a crispy, golden coating made from almond flour, crushed pork rinds, and Parmesan cheese. Lightly seasoned with paprika and black pepper, each tender veal cutlet (or chicken/pork substitute) is fried to perfection in avocado oil for a deliciously savory crunch in every bite. Ready in just 35 minutes, this gluten-free schnitzel pairs beautifully with fresh lemon wedges and parsley for a burst of brightness. Whether you're following keto or simply seeking a healthier twist on the original, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets (or chicken/pork cutlets if preferred)
- 0.5 cups Almond flour
- 0.5 cups Crushed pork rinds
- 0.25 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.5 cups Avocado oil (or another neutral high-heat oil)
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the veal cutlets between two sheets of parchment paper and gently pound them with a meat mallet until they're about 1/4 inch thick. Set aside.
In a shallow bowl, combine the almond flour, crushed pork rinds, grated Parmesan cheese, salt, pepper, and paprika. Mix well and set aside.
In another shallow bowl, whisk together the eggs and heavy cream until fully combined.
Pat the veal cutlets dry with a paper towel to ensure the coating adheres well. Dip each cutlet into the egg mixture, making sure to coat both sides evenly.
Next, dredge the cutlets in the almond flour and pork rind mixture. Press gently to ensure the coating sticks evenly to the surface.
Heat the avocado oil in a large skillet over medium-high heat. The oil should cover the bottom of the pan by about 1/4 inch. Test the oil's readiness by dropping a small pinch of the breading mixture into the oil—if it sizzles, it's ready.
Carefully place each coated cutlet into the hot oil, working in batches if needed to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the coating is golden brown and crispy.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil.
Serve the Keto Wiener Schnitzel immediately with lemon wedges for squeezing over the top, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 778 mg | 17% | |
*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.
