📝 About This Recipe
Experience the classic comfort of a traditional Austrian schnitzel without the carb-heavy breading. By using finely crushed pork rinds combined with nutty Parmesan cheese, we achieve an incredible golden crust that rivals any wheat-based version. These cutlets are tenderized to perfection, offering a satisfying crunch and a rich, savory flavor profile that fits perfectly into a low-carb lifestyle.
🥗 Ingredients
The Pork
- 4 pieces Pork Loin Chops (boneless, about 6 ounces each)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 3 cups Pork Rinds (plain flavor, crushed into fine crumbs)
- 1/2 cup Parmesan Cheese (finely grated, 'dust' style)
- 1/2 cup Almond Flour (super-fine blanched)
- 2 large Eggs (room temperature)
- 1 tablespoon Heavy Cream
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
For Frying and Garnish
- 1/2 cup Avocado Oil or Lard (for shallow frying)
- 1 Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the pork loin chops between two sheets of plastic wrap or in a heavy-duty gallon freezer bag to prevent mess.
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2
Using the flat side of a meat mallet, gently pound the pork from the center outward until it is consistently 1/4 inch thick across the entire surface.
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3
Season both sides of the pounded pork cutlets generously with salt and black pepper; set aside for 5 minutes to allow the seasoning to penetrate.
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4
Prepare three shallow bowls for your dredging station. In the first bowl, place the almond flour.
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5
In the second bowl, whisk the eggs and heavy cream together until no streaks of yolk remain.
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6
In the third bowl, combine the finely crushed pork rinds, grated Parmesan cheese, garlic powder, and smoked paprika. Mix thoroughly.
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7
Dredge one pork cutlet in the almond flour, shaking off any excess so only a light dusting remains.
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8
Dip the floured pork into the egg wash, ensuring every inch is coated, then lift and let the excess drip off.
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9
Place the pork into the pork rind mixture. Press firmly to ensure the 'breading' adheres well to both sides. Repeat with all cutlets.
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10
Heat the avocado oil or lard in a large heavy-bottomed skillet over medium-high heat until it reaches approximately 350°F (175°C).
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11
Carefully place one or two cutlets in the hot oil—do not overcrowd the pan. The oil should sizzle immediately upon contact.
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12
Fry for 3-4 minutes per side, using tongs to flip carefully, until the coating is a deep golden brown and the internal temperature reaches 145°F (63°C).
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13
Transfer the finished schnitzel to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy.
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14
Garnish immediately with a sprinkle of fresh parsley and serve hot with a fresh lemon wedge.
💡 Chef's Tips
Ensure the pork rinds are crushed into a very fine sand-like consistency for the best adhesion. Do not skip the pounding step; thin meat is essential for the schnitzel to cook through before the breading burns. Use a high-smoke point oil like avocado oil or lard to avoid a burnt taste. If the breading browns too quickly, lower the heat to medium immediately. For an extra-crispy finish, let the breaded cutlets rest in the fridge for 10 minutes before frying to set the coating.
🍽️ Serving Suggestions
Serve with a side of warm keto-friendly cauliflower 'potato' salad. Pair with a crisp, dry white wine like a Grüner Veltliner or a chilled sparkling water with lemon. Accompany with a simple arugula salad tossed in a sharp lemon vinaigrette to cut through the richness. A dollop of sugar-free cranberry sauce adds a traditional tart contrast. Top with a fried egg and a few capers for a 'Schnitzel a la Holstein' variation.