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.
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.
Bowls for dredging and breading
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.