Low Carb Beef Schnitzel
Savor the crispy, golden deliciousness of this Low Carb Beef Schnitzel, a protein-packed twist on the classic comfort food. Tender beef sirloin steaks are pounded thin and coated in a flavorful gluten-free breading made from almond flour, Parmesan cheese, and aromatic spices like garlic powder and paprika. This keto-friendly recipe skips the traditional breadcrumbs, making it perfect for low-carb and grain-free diets. Fried to perfection in healthy oils like coconut or avocado oil, each schnitzel boasts a satisfying crunch while staying juicy and flavorful inside. Serve with a spritz of fresh lemon juice and a sprinkle of parsley for a vibrant finish that will elevate your meal in minutes. Ready in just 35 minutes and ideal for weeknight dinners, this schnitzel will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces beef sirloin steaks
- 1 cup almond flour
- 0.5 cup Parmesan cheese, finely grated
- 2 pieces large eggs
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cooking oil (coconut oil or avocado oil)
- 4 pieces lemon wedges
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Place each beef sirloin steak between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the steaks to about 1/4-inch thickness.
In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to create the low-carb breading.
In another shallow dish, whisk together the eggs and heavy cream until smooth.
Heat the cooking oil in a large skillet over medium-high heat. Allow it to heat thoroughly until a small piece of the coating sizzles upon contact.
Dip each piece of pounded steak into the egg mixture, letting any excess drip off, and then press it into the almond flour mixture, ensuring both sides are evenly coated.
Carefully lay the coated steak into the hot oil. Be sure not to overcrowd the pan; cook in batches if necessary.
Fry each schnitzel for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
Repeat the coating and frying process with the remaining steaks.
Serve the schnitzels hot, garnished with chopped parsley and accompanied by fresh lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 4.4 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1669 mg | 128% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2920 mg | 62% | |
*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.
