This is my Mom’s recipe (and her explicit directions for proper schnitzel frying) with low carb modifications. The almond flour gives it an interesting nutty flavor and pork rinds give it even crispier crust (the key to a great schnitzel) than I could ever get with bread crumbs. The best part about making wiener schnitzel is that it only takes about 15 minutes from start to finish.
- 4 Veal Cutlets
- 1 ds Lemon Juice
- 1 ds salt and pepper
- 1 T Grated Parmesan Cheese
- 1 ds almond flour
- 1 Egg
- 1 ds Crushed Pork Rinds
- 1 scp Butter
Use meat tenderizing hammer to pound veal to about 3/8 inch thick fillets.
Lightly brush each fillet with lemon juice, then sprinkle with salt, pepper and parmesan cheese. Let set for about 5 minutes.
Lightly coat prepared veal pieces in flour. Dip floured veal pieces in beaten eggs, then coat with crushed pork rinds. Gently pat the crushed rinds into the meat.
Immediately fry the veal over med-high heat in lots of butter. (Letting the veal sit for even a few minutes will allow the pork rinds and almond flour to absorb the meat juice and you will have a tough cutlet and lose some of the flavor.) Fry one side until brown, about 2 minutes, then the other side. Turning the meat more than one time will cause it to become soggy and too greasy.
Nutritional information, per serving.
Net Carbs: 1