Pork chops were on sale this week. Family packs, buy one get one free. Now I have more pork loin chops than I know what to do with. Expect a few pork chop recipes in the coming weeks. I already have eight pork chops in the freezer because I couldn’t use all of them. Ouch. But again, I had to figure out something that would work for the kids, and breaded and fried is always a good option, so here we are.
This one starts off very similarly to my Chicken Cordon Bleu recipe. It’s just even simpler, so it’s a great meal for a busy weeknight. Plus, it’s a great way to get out your frustration. Start with 4 pork loin chops (about 6 ounces each) on a thick cutting board. You’ll need a meat tenderizer mallet as well. I like this one because of the grip on the handle that never gets slippery. Pound the crap out of these pork chops. You’ll want them pretty thin. I like to stick them with the pointy end to tenderize the meat. One of my kids has a problem with “chewy” meat, and he ate these just fine. So take everything that made you mad today out on these pork chops.
This has my standard meat breading as well, with one addition. One egg beaten in a small bowl, then a half cup each of grated parmesan and pork rind crumbs mixed with a teaspoon of dried parsley, a half teaspoon each of garlic powder, onion powder, ground mustard, and salt, and black pepper to taste. Once you’ve measured all that out and put it on the plate, zest half of a large lemon into the breading mix as well, and stir it all together with a fork. Keep the rest of the lemon on a cutting board for later.
Heat 1/4 cup of avocado oil in a large enameled cast iron skillet over medium heat. Once the skillet is ready, dip a pork cutlet in egg and coat thoroughly with crumbs, then place gently in the oil. Repeat with another pork cutlet. Since they’re fairly large, you won’t want to put more than two in at a time. If you need, have the oven on warm so you can put the finished ones in there while you cook the rest. Cook each pork cutlet for 3-4 minutes per side, until they’re golden brown. Flip them very carefully with tongs so the breading doesn’t come off.
While the pork cooks, remember that lemon? Slice the non-zested half into thin slices to serve on top of the pork. You can also squeeze the zested half over them when they’re done if you really like lemon. Serve them with the veggie of your choice. I just used a quick zucchini ribbon salad. I got the basic idea of it from Recipe Runner, but I generally do my own keto tweak by increasing the olive oil and decreasing the lemon juice. It’s a great summertime side dish. When it’s cooler out, this would go really well with Brussels sprouts or broccoli and some mashed cauliflower.
Keto Wienerschnitzel
Equipment
- Meat tenderizer
Ingredients
- 4 6 ounce pork loin chops
- 1 large egg
- 1/2 cup pork rind crumbs
- 1/2 cup grated parmesan cheese shelf-stable is best
- 1 tsp dried parsley
- 1/2 tsp Kosher salt
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 large lemon
- black pepper to taste
- 1/4 cup avocado oil
Instructions
- Put the pork chops on a thick cutting board and pound them as flat as possible with a meat tenderizer.
- In a small bowl, beat an egg. On a large plate, mix together the pork rind crumbs, parmesan, salt, pepper, garlic powder, onion powder, ground mustard, and parsley with a fork. Zest half of a large lemon over the plate and toss it with a fork again.
- Heat 1/4 cup of avocado oil in an enameled cast-iron skillet over medium heat. When the pan reaches full temperature, dip a pork cutlet in the egg, then coat thoroughly with the crumb mixture. Place it gently with an oil, and repeat with another pork cutlet. Turn them gently with tongs after 3-4 minutes, when the breading turns golden brown. After another 3-4 minutes, remove them from the pan and repeat with the remaining two pork cutlets.
- Slice the non-zested half of the lemon thinly and serve a slice on top of each pork cutlet. You can also juice the remaining lemon over the pork if you wish.
- Macros for this recipe are an estimate based on how much of the egg and crumbs I used and how much oil was left in the pan afterwards. 458 calories, 1 gram net carbs, 42 grams protein, 31 grams fat.
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