Low Carb Wiener Schnitzel
Indulge in the crispy, golden perfection of this Low Carb Wiener Schnitzel, a healthier twist on the classic Austrian dish. This recipe swaps traditional breadcrumbs for a gluten-free blend of almond flour, crushed pork rinds, and Parmesan cheese, creating a flavorful, keto-friendly coating that’s irresistibly crunchy. Tenderized pork chops or veal cutlets are double breaded and fried in avocado oil or ghee, ensuring a crispy crust without compromising on quality fats. Seasoned with garlic powder, paprika, and black pepper, each bite bursts with savory flavor. Serve hot with fresh lemon wedges and your favorite low-carb sides, like sautéed green beans or a crisp salad, for a wholesome yet indulgent meal that’s ready in just 30 minutes. Perfect for anyone following a low-carb or keto diet, this recipe is a surefire way to satisfy your cravings guilt-free!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops (or veal cutlets)
- 1 cup Almond flour
- 0.5 cup Crushed pork rinds
- 0.25 cup Grated Parmesan cheese
- 2 pieces Large eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil (or ghee) for frying
- 4 pieces Lemon wedges (for serving)
Instructions
Place the pork chops (or veal cutlets) between two sheets of plastic wrap. Using a meat mallet, pound the meat to an even thickness of about 1/4 inch. This ensures even cooking and tender meat.
Set up a breading station with three shallow bowls or plates. In the first, mix the almond flour, crushed pork rinds, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. In the second, whisk the eggs and heavy cream together until fully combined. Leave the third bowl empty for now.
Dredge each piece of meat in the almond flour mixture, ensuring it's fully coated and shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press it back into the almond flour mixture, creating a double-coating.
Place the coated schnitzels on a plate and let them sit for 5-10 minutes. This helps the coating adhere better during frying.
Heat the avocado oil (or ghee) in a large skillet over medium-high heat. The oil should be hot but not smoking. Test it by dropping in a small pinch of the breading—if it sizzles immediately, the oil is ready.
Fry the schnitzels one or two at a time to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip them carefully.
Once cooked, transfer the schnitzels to a paper towel-lined plate to drain off excess oil.
Serve the schnitzels hot, garnished with fresh lemon wedges for squeezing over the top. Pair with a simple low-carb side like sautéed green beans or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.5 g | 344% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.7 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 591 mg | 45% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2082 mg | 44% | |
*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.
