Keto Wienerschnitzel
Breaded and fried pork cutlets with lemon.
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.