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Thinly pounded pork chops baked to a crispy perfection in a parmesan crust! Make this Keto Schnitzel for your easy dinner meal tonight.
Schnitzel is one of those meals everyone in Germany and Austria has grown up with. Variations of it can be found all across the world, with the most famous being Viennese Schnitzel, a cutlet made from veal. What makes Schnitzel different from other meats is the pounding and breading. Schnitzels are made from thin cutlets of meat that are pounded with a meat tenderizer, breaded, and then fried.
To make a Schnitzel that is both keto and crispy, I decided to make a parmesan “breading.” It is great way to add this traditional crispy texture of fried breading WITHOUT actually having to fry the meat or use BREADing. Perfect!
This Keto Schnitzel is really easy to make, so don’t be put off by having to pound the meat beforehand. The Schnitzel is so good, no one in your family will know it’s low-carb! It has become one of my boys’ favorite meals. I don’t blame them – it is hard to resist the crispy parmesan crust and the tender pork meat!
Tips for making CRISPY Keto Schnitzel!
Meat. Pick high-quality pork chops (boneless). I like loin chops, but other chops would work, too. I believe that especially in pork, quality matters. I have tried commercial, non-organic meats, and find that there is just some off-flavor to them. If possible, buy organic meat.
Pounding. Schnitzels need to be thin. Look for thin-cut chops, but if you can only find thick-sliced chops, go ahead and slice them in half yourself. I kind of prefer buying thick slices, just because I can make two chops out of one! You want your slices to be about 1/2 inch thick. Trim off the fat. Then line a cutting board with plastic/cling wrap, place your cutlet on it, and cover it with a second layer of wrap. Pound the meat with the FLAT SIDE of your meat tenderizer fairly thin. I prefer the Schnitzel as thin as possible, but you can leave it thicker if you prefer. Anywhere between 1/4 to 1/8 inch will work.
Parmesan. Don’t buy the pre-grated parmesan. Grate your own with the medium or fine grating side of your box grater.
Set up. I find it easiest to set up everything in line to bread the cutlets. First, cutting board with prepared chops. Second, bowl with egg wash. Third, bowl with parmesan bread. Last, baking sheet lined with parchment paper. After that, start with dipping one cutlet in the egg wash, then press it in the breading, and lastly place it on the baking sheet. Repeat with all your pork chops. Use your hands (my preference) or a fork to move the Schnitzel from one bowl to the next.
Sauces. You don’t need any sauces to eat this crispy Keto Schnitzel. In fact, traditional Viennese Schnitzel is never eaten with a sauce, but simply with a wedge of lemon. However, since this is not a traditional Schnitzel, so we can do whatever we want! I like mine with mustard and my crazy boys like theirs with honey mustard (I think it reminds them of chicken nuggets!). You could also try homemade herb butter.
Keto Schnitzel for dinner!
MORE DINNER IDEAS
- Lemon Basil Roast Chicken
- Keto Brown Sugar BBQ Ribs
- Keto Cheesy Chicken Bake
- Zucchini Ground Beef Casserole
Keto Schnitzel with Parmesan Crust
- meat tenderizer
- Trim off fat of your pork chops. If your chops are thick, slice them into 1/2 inch cuts. Then line a cutting board with plastic/cling wrap, place your cutlet on it, and cover it with a second layer of wrap. Pound the meat with the FLAT SIDE of your meat tenderizer fairly thin, between 1/4 to 1/8 inch.
- Sprinkle each cutlet with salt and pepper and set aside. Line a large baking sheet with parchment paper and preheat oven to 375 °F.
- In a large, shallow bowl or plate, combine grated parmesan, almond flour, and oregano. Set aside.
- In another bowl, whisk together egg, heavy cream, and some salt.
- Take one prepared cutlet and dip each side into the egg wash, letting excess egg drip back into the bowl. Next, press the cutlet into the parmesan breading. I use my fingers to really press in each side of the cutlet for the parmesan to stick. Place on lined baking sheet and repeat with remaining chops.
- Bake for 20-25 minutes until crust looks crispy and golden brown. Serve with wedge of lemon, mustard, or (herb) butter.
- Schnitzels need to be thin. Look for thin-cut chops, but if you can only find thick-sliced chops, go ahead and slice them in half yourself. I kind of prefer buying thick slices, just because I can make two chops out of one! You want your slices to be about 1/2 inch thick before pounding them.
- I find it easiest to set everything up in line to bread the cutlets. First, cutting board with prepared chops. Second, bowl with egg wash. Third, bowl with parmesan bread. Last, baking sheet lined with parchment paper.