Keto Pork Schnitzel and Slaw

First, let’s be clear: There’s a lot of bad schnitzel out there. This is not that. No, this is a very traditional schnitzel recipe, updated a little to be more keto-friendly, and the slaw is just as authentic and snappy. I love this on cold fall days, and I suspect you will, too! The secret to making it keto friendly is the breading and the butter. I like to use super fine breading and good quality ghee to make the perfect schnitzel. German lovers of all kinds will appreciate the light flavors of this authentic dish even without all the carbs.


Category: Dinner Calorie Count: 645 Macronutrient ratio: Carb-induced calories—5% Protein: 40 grams Carbohydrates: 8 grams Total Fat: 48 grams
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings



  • 12 ounces cabbage green or white, shredded (I prefer green cabbage, but white also works well)
  • 8 ounces red cabbage shredded
  • 3 ounces carrots shredded
  • 1/3 cup mayonnaise
  • 2 tablespoons pickle juice
  • 2 pickles medium, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1 tablespoon dill freshly chopped
  • 1 tablespoon parsley freshly chopped
  • salt to taste
  • pepper to taste


  • 4 boneless pork chops
  • salt to taste
  • pepper to taste
  • 1 egg
  • 1 tablespoon almond milk
  • 1/2 cup almond flour
  • 3 ounces flaxseed ground
  • 2 tablespoons ghee
  • parsley fresh chopped
  • lemon wedges chopped


  • Start by making your slaw. Place your green and red cabbage, shredded, in a large bowl. In a small bowl, add the mayonnaise, Dijon mustard, celery seed, dill, and parsley, mixing well, before pouring over the cabbage mixture and tossing to combine, seasoning with salt and pepper and mixing well again. Set aside.
  • While that's set aside, make your schnitzel. Use a mallet to pound your pork chops to a thickness of 1/4-inch, seasoning with salt and pepper on both sides.
  • In a bowl, crack the egg, add the almond milk, and whisk with a fork. In another bowl, mix your almond flour and flaxseed.
  • Dip each of your pork chops into the egg mixture to dredge, then roll in the almond-and-flax bowl to bread.
  • Heat a large pan greased with ghee over medium heat; once hot, cook your pork chops in a single layer for 3-4 minutes on each side, until golden brown. Serve warm with the prepared slaw, garnishing with fresh parsley and lemon wedges.


If you prefer to stay away from nuts, you can substitute the almond flour for Parmesan cheese.
Tools Needed:
  • Large bowl
  • Small bowl
  • Mallet
  • Bowls for dredging and breading
  • Large pan
  • Spatula
  • Serving spoon
  • Serving plates

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