I was recently perusing the latest issue of Donna Hay Magazine on my ipad, and they were doing a feature on Schnitzel recipes – complete with mouthwatering sauces and beautiful photos of course. It inspired me to come up with my own low carb schnitzel recipe to share with you guys this week.
So what is a schnitzel anyway? It’s basically any thinly sliced or pounded out boneless meat cutlet (pork, chicken, veal, beef, etc.) that has been dipped in egg and fried in some sort of crispy coating – usually bread crumbs. Then you can serve it with any number of sauce options covering a variety of cuisines.
In fact, if you’ve ever had chicken parmesan, you’ve technically eaten “schnitzel.”
For this low carb version, I used pork because Hungry Jr. has been obsessed with pork chops lately and this was close enough for his taste. I bought boneless pork chops already sliced thin so I wouldn’t have to pound them out myself – though you could certainly have at a thicker cut with a meat mallet if you need to get some frustration out! Be sure to cover it with several layers of plastic wrap first so you don’t have meat bits flying all over the kitchen though…
I used a version of the Basic Breading recipe from my book The Gluten Free Low Carber for the crispy coating, which gives not only a lovely texture, but also a salty, herby flavor that makes these low carb pork cutlets delicious even without the sauce.
THIS SAUCE THO. It’s cooked just enough to melt the butter and mellow out the bourbon, but the grated apples still have some body to them which gives the sauce a nice texture. It’s slightly tart and a little sweet, but has a complex yet subtle tang from the sour cream and whole grain mustard that brings this whole recipe together perfectly.
I served this low carb pork schnitzel with the low carb Red Cabbage, Mint, and Granny Smith Apple Slaw recipe I posted last week, which not only looks lovely, but also complements it flavor-wise with the same apples that I used in the sauce. As an added bonus, this delicious slaw is incredibly easy to make – so you’re not spending all afternoon in the kitchen getting dinner ready.
I hope that the photos and description will be enough to convince you to try this easy and delicious low carb schnitzel recipe. It’s one of our new favorites and we’ll be eating this one over and over for at least the next couple of months!
If you’re not a fan of pork, feel free to substitute chicken or veal which will also work perfectly with this sauce!
In other news….
BATHING SUIT SEASON IS COMING!
Are you ready? Because I am SO. NOT. If you let the pounds creep on this winter and are panicking now don’t worry! It’s not too late to drop some pounds in time to hit the beach this summer! Try my one of my free menu plans (3 Day Keto Kickstart, 7 Day Egg Fast, or 12 Weeks of Keto Menu and shopping lists) to whip yourself back into shape ASAP!
You can also join the forums for support from fellow IBIH super fans and hang out with us on Facebook where I post articles, recipes, & daily freebies!!
Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
- 1 lb thinly sliced boneless pork chops (4 – 6 pieces)
- 1 egg
- 1 tsp water
- 2 Tbsp oil (I used avocado oil) for frying
- 1/4 cup coconut flour
- 3 Tbsp grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/8th tsp garlic powder
- 1/2 tsp parsley flakes
- 2 Tbsp butter
- 1 Tbsp bourbon
- 1/2 cup grated Granny Smith apples
- 1 tsp granulated sugar substitute
- 1 tsp whole grain mustard
- 2 Tbsp sour cream
- 1 Tbsp fresh parsley, chopped
- In a small bowl, beat the egg and water together.
- Combine all of the coating ingredients in another small bowl.
- Heat the oil in a nonstick pan.
- Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side for very thin cutlets. Remove to a paper towel lined plate and keep warm.
- Add the butter, bourbon, sweetener and apples to a small saucepan and cook over medium heat for about 2 minutes until the butter is melted and bubbling and the apples are starting to soften. Remove from the heat and whisk in the sour cream and mustard until fully combined with a creamy texture. Stir in the parsley and serve with the warm pork cutlets and my Red Cabbage, Mint, and Granny Smith Apple Slaw.