Paleo Wiener Schnitzel
Bring a healthy twist to a classic European favorite with this Paleo Wiener Schnitzel recipe! Perfectly tenderized pork chops are coated in a crispy, golden crust made from a combination of almond flour and coconut flour, offering a grain-free, gluten-free alternative to traditional breading. With a quick 20-minute prep time and pan-frying in ghee or coconut oil for added flavor, this dish is both satisfying and paleo diet-friendly. Serve with fresh lemon wedges for a bright, zesty finish and optional parsley for a touch of color. Ideal for a hearty dinner or special occasion, this Paleo Wiener Schnitzel is a delicious way to enjoy comfort food while staying health-conscious.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops (thinly pounded to 1/4-inch thickness)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.75 cup almond flour
- 0.25 cup coconut flour
- 2 large egg
- 2 tablespoons unsweetened almond milk
- 4 tablespoons ghee or coconut oil (for frying)
- 4 pieces lemon wedges (for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place each pork chop between two sheets of parchment paper or plastic wrap and use a meat mallet to gently pound the meat to an even 1/4-inch thickness.
Season both sides of the pork chops with sea salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, combine the almond flour and coconut flour. In the second bowl, whisk together the eggs and unsweetened almond milk. Leave the third bowl empty for the breaded pork chops.
Dredge each pork chop in the flour mixture, ensuring it is coated on all sides. Then, dip it into the egg mixture, letting any excess drip off. Finally, dredge it again in the flour mixture, pressing gently to help the coating adhere. Place the breaded pork chop in the third bowl or on a plate. Repeat with the remaining pork chops.
Heat a large skillet over medium heat and add 2 tablespoons of ghee or coconut oil. Once hot, add two of the breaded pork chops to the skillet. Cook for 3-4 minutes per side, or until the coating is golden brown and the pork is fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
Add the remaining 2 tablespoons of ghee or coconut oil to the skillet and repeat the cooking process with the remaining two pork chops.
Serve the Paleo Wiener Schnitzel warm with lemon wedges on the side for squeezing over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 8.4 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1923 mg | 41% | |
*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.
