Whole30 Wiener Schnitzel
Crispy, golden, and perfectly seasoned, this Whole30 Wiener Schnitzel is a delightful and wholesome spin on the classic Austrian dish. Tender pork cutlets are pounded thin, then coated in a grain-free breading of almond flour, tapioca starch, and flavorful spices like garlic powder, onion powder, and paprika. Lightly pan-fried in heart-healthy avocado oil, the schnitzel boasts a satisfyingly crisp crust while remaining Whole30-compliant and gluten-free. Serve with fresh lemon wedges for a zesty finish and pair it with your favorite Whole30-approved sides for a meal that's as delicious as it is nutritious. With just 30 minutes from prep to plate, this recipe is perfect for a quick, healthy dinner or a crowd-pleasing weeknight meal!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets (boneless, thinly pounded)
- 1 cup Almond flour
- 1 cup Tapioca starch (or arrowroot starch)
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Prepare the pork cutlets by placing them between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to about 1/4-inch thickness. Set aside.
Set up a dredging station with three shallow bowls. In the first bowl, place the tapioca starch. In the second bowl, whisk together the eggs. In the third bowl, combine the almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
Coat each cutlet by dredging it first in tapioca starch, shaking off any excess. Then dip it in the beaten eggs, allowing excess to drip off. Finally, coat it in the almond flour mixture, pressing lightly to ensure an even crust. Place the breaded cutlets on a plate and repeat with all pieces.
Heat the avocado oil in a large skillet over medium heat. The oil should be hot but not smoking. Test the heat by sprinkling a small amount of almond flour into the oil—if it sizzles, it’s ready.
Working in batches to avoid overcrowding, carefully add the breaded cutlets to the skillet. Fry for 3-4 minutes on each side until golden brown and cooked through. Use tongs to flip the cutlets gently to prevent the coating from breaking.
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil while you fry the remaining cutlets.
Serve immediately with lemon wedges on the side for squeezing over the schnitzel. Enjoy with a side of Whole30-compliant vegetables or a fresh salad.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.5 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 410 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2133 mg | 45% | |
*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.
