Keto German pork schnitzel a favorite easy 30-minute weeknight dinner to keep you on track. It’s one of Germany’s most popular dishes now made for a low-carb ketogenic diet. Using walnuts or pecans for the exterior crunch.
3g carbohydrates – 2 g fiber = 1 g net carbohydrates
What is Schnitzel?
Schnitzel is a German term for pounded lean meat. There are many types of schnitzel such as pork schnitzel, chicken schnitzel, and beef schnitzel. Schnitzel originated in Europe and is a staple of German and Austria. Traditionally, the cutlets are dredged in flour, egg washed, and covered in bread crumbs. It’s then fried in oil or butter until golden brown. This recipe is a modified version that’s low carb and keto friendly!
Ingredients
Pork Tenderloin: I use these to make smaller schnitzels and because it’s already tender. I usually trim and cut flattened. You can also use boneless pork chops and flatten them.
Walnuts or Pecans: Fine granules reminiscent of panko breadcrumbs.
Eggs: Holds everything together.
Paprika, Mustard Powder, Nutmeg, Salt & Pepper: Adds seasoning and flavor to the cutlets.
Oil for Frying: Canola and vegetable oil are good inexpensive options. Olive oil and avocado oil works too because it has a high smoke point.
Lemon Wedges: Adds acidity and brightness to your cutlets.
Variations
Feel free to swap the pork tenderloin for chicken breasts or boneless pork cutlets.
There are different types of schnitzel:
Jägerschnitzel: Also known as “hunters schnitzel” which is served with a rich mushroom gravy. Check out my version here! A pork schnitzel without the sauce is called “schweinschnitzel.”
Zigeunerschnitzel: Also known as “gypsy schnitzel” which is served with a zesty bell pepper sauce
Rahmschnitzel: Also known as “cream schnitzel” which is served with a rich cream sauce.
If a schnitzel is made with veal cutlet, it’s called a “wiener schnitzel” and is generally served with a lemon slice and no sauce.
Other keto & low-carb options: Almond meal, coconut flour, keto breadcrumbs, or ground pork rinds.
Easy Crispy German Pork Schnitzel (Keto & Low Carb)
Equipment
- Large Frying Pan or Cast Iron Skillet
- Rolling Pin or Meat Hammer
- Large Cutting Board
- Large Knife
- 2 Medium Bowls
Ingredients
- 1 lb Pork Tenderloin Trimmed and cut flattened
- 1 cup Walnuts or Pecan Pulsed into fine granules
- 2 Eggs
- 1/2 tsp Paprika
- ¼ tsp Mustard Powder
- Pinch of Nutmeg
- Lemon Wedges
- Oil for Frying Such as canola, vegetable oil
- salt + pepper To Taste
Instructions
- On a large cutting board, prepare pork tenderloin by removing silver skin and fatty deposits. Carefully with a knife insert in and rotate pork as you slice, creating a flattened long piece of pork.
- Once the pork is flat, use parchment paper or sheets of plastic wrap to cover. Using a meat hammer or rolling pin, pound the pork uniformal. Slice cutlets. Set aside.
- In one medium bowl mix ground nuts, paprika, mustard powder, nutmeg, salt & pepper. In another bowl, scramble two eggs together well.
- Heat a large skillet or cast iron skillet on medium-high heat with layer of oil.
- Coat the cutlet in an egg wash followed by coating in nut mixture. Place into hot oil. Cook 3-4 cutlets at a time until both sides are golden brown, roughly 3-4 minutes.
- Transfer cooked schnitzel on a paper towel lined lipped baking sheet.
- Serve with wedge of lemon or add a mushroom sauce without cornstarch.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
