Low Carb Pork Schnitzel
Experience the ultimate comfort food makeover with this irresistible Low Carb Pork Schnitzel recipe! Perfect for keto and low carb enthusiasts, this dish swaps traditional breadcrumbs for a flavorful coating made with almond flour and Parmesan cheese, infused with garlic and onion powder for a tasty kick. Tenderized pork loin chops are pan-fried to golden perfection in a sizzling blend of olive oil and butter, creating a crispy crust without sacrificing juiciness. Ready in under 40 minutes, this schnitzel is served with fresh lemon wedges to balance its rich, savory flavor. Ideal for weeknight dinners or casual entertaining, this gluten-free and hearty dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (about 6-8 oz each) Pork loin chops
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 1 additional piece for serving Fresh lemon wedges
Instructions
Place the pork loin chops between two pieces of plastic wrap. Using a meat mallet, pound the chops to approximately 1/4 inch thick. This helps to tenderize and thin the meat for even cooking.
In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well to ensure even distribution of the spices.
In another shallow bowl, beat the eggs with the heavy cream until smooth. This will be used to adhere the almond flour mixture to the pork.
Dip each pork piece into the egg mixture, ensuring it's fully coated. Allow any excess to drip off.
Transfer the pork to the almond flour mixture, pressing gently to ensure a good coating. Make sure both sides are covered well. Repeat this process for all pork chops.
Heat the olive oil and butter in a large skillet over medium-high heat. The combination of olive oil and butter provides both flavor and a high smoke point for frying.
Once the fat is hot and shimmering, add the coated pork chops to the skillet. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Adjust the heat if necessary to achieve the perfect level of browning without burning.
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil before serving.
Serve immediately with fresh lemon wedges on the side. The acidity from the lemon complements the richness of the schnitzel perfectly.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.3 g | 325% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.8 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 810 mg | 62% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3124 mg | 66% | |
*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.
