Tag Archives: low carb schnitzel

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 Pork Dust a LOT but It is my opinion it is one the most under-used ingredient in a Low Carb Pantry.  As low carbers we cannot 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 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.

This recipe is the epitome of LCHF and what it means to eat healthy low carb high fat food.

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

Pork Schnitzel
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Ingredients
  1. 1-1¼” Lbs Pork Loin Medallions Cut ¼”-½" Thick (You Should End Up With 8 Discs -Ask Your Butcher For Help)
  2. 1 Egg
  3. 1½-2 C Ground Pork Skins (Dust)
  4. ¼ C White Wine
  5. ½ Lb Shiitake 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
Instructions
  1. Pound pork medallions to about ⅛” thick.
  2. Beat egg, dip medallions, dredge well in pork dust and set aside until ready to fry.
  3. Gently sauté shiitake 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. 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. 718 Calories, 39.8g Protein, 56.2g Fat, 8.9g Carbs, 2.3g Fiber, 6.3g Net Carbs
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Low Carb Veal Pork Chicken Schnitzel ala Holstein

Low Carb Veal Pork Chicken Schnitzel ala HolsteinLow Carb Veal Pork Chicken Schnitzel ala Holstein. As we diabetics and low carbers know, wheat flour is an absolute no no, however, we have other tricks to use and one of them is peanut flour.  Though peanuts have their own distinct flavor, peanut flour, when used as a meat coating, seems to lose its flavor and imparts a very pleasing beautiful golden bronze color to any schnitzel.  I also use it to coat Fried Chicken & Boneless Chicken Thighs/Thai Peanut Sauce.

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

Veal/Pork/Chicken Schnitzel ala Holstein
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Ingredients
  1. ½ C Peanut Flour (I use Byrd Mill 28% Light)
  2. 1½ Lb Chicken, Veal or Pork Cutlets (Pounded Thin)
  3. 2 T Butter
  4. 2 T Olive Oil
  5. ¼ C Capers
  6. ¼ C Lemon Juice
  7. 2 T Butter (Yeah, More Butter)
  8. 2 T Butter (Yeah, Even More Butter)
  9. 4 Eggs
  10. Salt & Pepper
Instructions
  1. Lightly salt and pepper each piece of meat and dredge in peanut flour.
  2. Put butter and olive oil in large sauté pan and when butter just starts to turn color add cutlets. When cooked, take out of pan and plate. Return pan to lowered heat. Add lemon juice and capers. Add 2 T butter and swirl. This will thicken your sauce.
  3. In separate pan add ½ T butter and fry each egg over easy and place over cutlets.
  4. Spoon sauce over each egg topped cutlet.
  5. 4 Servings
  6. 843 Calories, 82.9 Protein, 5.6g Carbs, 2.1g Fiber, 3.5g Net Carbs
Notes
  1. I used chicken to calculate figures and would only change slightly if using another meat.
  2. If you know your butcher, ask him to pound and tenderize for you.
  3. This dinner goes well with asparagus and hollandaise.
  4. Ground pork rinds can be used as substitute breading for peanut flour. I have used both and both are good. Rinds will tend to make your meat crispier.
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