Low Carb Pork Schnitzel

Low Carb Pork SchnitzelLow Carb Pork SchnitzelLow Carb Pork SchnitzelLow Carb Pork SchnitzelLow Carb Pork Schnitzel. I know I have talked about using Ground Pork Rinds a LOT but It is my opinion it is one the most under-used ingredients in a Low Carb Pantry.  As low carbers we do not use bread crumbs or flour in much of any fashion but this zero carb item is an absolute must if you want to do a lot of (successfully) fried foods.  The side dish is Spaetzle which is the natural companion to making this a complete German dinner.   It would also be really good with sauerkraut, German Red Cabbage or Cheesy Creamed Cabbage & Bacon. Whew, this is a seriously restaurant worthy meal.  Crispy, and moist and you will probably want more. The third picture with the pork dust breading was a different time I prepared it and notice I got a little bigger pork medallions.  Live and learn.  Low Carb Pork Schnitzel is the epitome of LCHF and what it means to eat healthy low carb high fat food and who needs bread crumbs anyway?

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pork Schnitzel
  1. 1-1¼” Lbs Pork Loin Medallions Cut ¼”-½" Thick (You Should End Up With 8 Discs -Ask Your Butcher For Help)
  2. 2 T Mayonnaise
  3. 1¼-1½ C Ground Pork Skins*** (Dust)
  4. ¼ C White Wine
  5. ½ Lb Mushrooms
  6. 2 T Butter
  7. ¼ C Oil Of Choice (I Used Duck Fat And Any Good Oil Would Work)
  8. ⅔ C Heavy Cream
  9. ⅔ C Water
  10. 1 T + 1 t Paprika
  11. 1½ t Chicken Base
  12. ¼ t Thyme
  13. ¼ t Pepper
  1. Pound pork medallions to about ⅛” thick.
  2. Smear pork with thin layer of mayo, dredge well in pork dust and set aside until ready to fry.
  3. Gently sauté mushrooms in butter. When finished, add wine, allow to soak a bit into the mushrooms, and set aside.
  4. Put heavy cream, water, paprika, chicken base, thyme and pepper in sauce pan and begin to slowly reduce. Add mushrooms to gravy just to heat. Remember, if you reduced your gravy a little too much just add a bit more water.
  5. In a large saucepan add oil and heat to medium high. Add medallions and fry until crispy, and turn. At this point you will probably only be able to do ½ of them so repeat for second batch. They will not take long to cook if you do them in hot enough oil.
  6. Plate medallions and divide gravy equally.
  7. 4 Servings
  8. 881 Calories, 53.8g Protein, 67.2g Fat, 3.8g Carbs, 1.6g Fiber, 2.2g Net Carbs
  1. I originally used shiitake mushrooms which were really good but they have too many carbs for me so I used buttons and then chanterelles. It is my personal opinion that the beauty of the golden chanterelles is absolutely gorgeous with the color of the sauce and is why I put them to the side to be eaten with each bite of schnitzel.
Low Carb Scams https://low-carb-scams.com/