Low Carb Schweineschnitzel
Enjoy a guilt-free twist on the classic German favorite with this Low Carb Schweineschnitzel recipe, perfect for keto enthusiasts and anyone seeking a healthier alternative to breaded pork cutlets. Tender boneless pork chops are coated in a savory blend of almond flour, Parmesan cheese, and fragrant spices like smoked paprika and garlic powder, creating a golden, crispy crust without the carbs. The rich egg and heavy cream mixture ensures the perfect adhesion, while a blend of olive oil and butter adds decadent flavor during frying. Ready in just 35 minutes, this quick yet satisfying dish pairs beautifully with lemon wedges, a fresh garden salad, or any low-carb vegetable side for a wholesome dinner. Ideal for high-protein meal plans, Low Carb Schweineschnitzel brings a touch of authentic German cuisine to your kitchen, offering bold flavors and delicious textures in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 pieces large eggs
- 2 tablespoons heavy cream
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 3 tablespoons olive oil
- 2 tablespoons butter
Instructions
Start by preparing the pork chops. If the chops are thick, place them between two sheets of plastic wrap and pound gently with a meat mallet to about 1/2-inch thickness.
In a shallow dish, mix together almond flour, grated Parmesan cheese, salt, pepper, smoked paprika, and garlic powder. Set aside.
In another bowl, whisk together the eggs and heavy cream until smooth.
Set up a breading station by lining up the pork chops, egg mixture, and almond flour mixture.
Dip each pork chop into the egg mixture, allowing any excess to drip off.
Press each pork chop into the almond flour mixture, ensuring an even coating on both sides. Gently shake off excess.
In a large skillet, heat olive oil and butter over medium heat until the butter is melted and starts to bubble.
Carefully place the coated pork chops in the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Once cooked, transfer the Schweineschnitzel to a plate lined with paper towels to absorb any excess oil.
Serve immediately with a side of lemon wedges, a fresh garden salad, or a low-carb vegetable side.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 3.7 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 762 mg | 59% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1890 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.
