Whole30 Classic Schnitzel
Revamp your dinner routine with this Whole30 Classic Schnitzel—a paleo-friendly twist on the beloved European comfort dish! This recipe transforms traditional schnitzel into a health-conscious delight with tender, thinly pounded boneless pork chops coated in a flavorful almond flour blend spiced with smoked paprika and garlic powder. Perfectly pan-fried to golden, crispy perfection in coconut oil, each bite boasts a satisfying crunch without compromising your Whole30 goals. Quick to prepare in just 35 minutes and naturally gluten-free, it’s served with a fresh squeeze of lemon for a citrusy burst that elevates its flavors. Ideal for a wholesome family dinner or meal prep, this guilt-free schnitzel pairs beautifully with steamed veggies or a tangy salad.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 large eggs
- 4 tablespoons coconut oil
- 1 whole lemon
Instructions
Start by placing each pork chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the pork chops to about 1/4 inch thickness.
Season both sides of the pounded pork chops with salt and pepper.
In a shallow bowl, combine almond flour, garlic powder, and smoked paprika. Mix well to ensure the seasonings are evenly distributed.
In another shallow bowl, crack the eggs and whisk them lightly until well blended.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
Dip each pork chop into the egg mixture, ensuring it is well-coated, and then dredge it in the almond flour mixture. Press the almond flour onto the pork chop to ensure it adheres well.
Once the oil is shimmering hot, carefully add two of 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 as necessary to prevent burning.
Once cooked, transfer the schnitzels to a plate lined with paper towels to absorb excess oil.
Wipe out the skillet if necessary, add the remaining 2 tablespoons of coconut oil, and repeat the cooking process with the other two pork chops.
Serve the schnitzels hot with a wedge of lemon on the side to squeeze over the top for an added zest.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 5.5 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2002 mg | 43% | |
*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.
