Low Carb Chicken Schnitzel. Whew doggie is this ever easy assuming you have Pork Dust Rind Breadcrumbs, eggs, capers, and salt & pepper. I used thigh meat because I much prefer it to drier white meat although, the pork rinds keep just about anything quite moist. I fry most (no, not all) of my foods in duck fat which I did here but olive oil works just great and I know most of you will olive oil anyway. When I need more duck fat I just buy a fat-rat duck, get 2 cups of fat and…have duck dinner for two. For me, the taste of duck fat is incomparable. I had most of the fat left in the pan so I spooned it around the chicken thigh but if you are not into fat the way I am then please, leave it in the pan. A lot of that fat went into the eggplant served with it and it made it terrific too.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 4 Small Chicken Thighs-Pounded To A Thin Even Thickness
- 5 Eggs
- 4 t Butter
- 3-4 C Ground Pork Rinds
- ¼ C Capers
- Salt & Pepper
- ¼ C Olive Oil
- If you have the ground pork rinds great, otherwise grind what you need. I actually keep a bag of ground rinds because I use so much of it.
- Beat 1 egg for dredging into.
- Heat oil to medium-medium high.
- Salt & pepper each side of chicken.
- Dredge into egg and then into pork rinds.
- Carefully put chicken into sizzling oil, fry until crunchy on bottom, turn and finish.
- In a separate smaller pan heat 1 t butter, fry eggs to over easy and top chicken.
- Top with capers, and more fat is wanted.
- 4 Servings
- 596 Calories, 56.9 Protein, 26.2Fat 0.6 g Carbs, 0.0g Fiber, 6.6g Net Carbs
- As you can see I ate two eggs with mine and of course you can eat as many eggs as you want.