Schnitzel, paper-thin veal or pork, breaded then pan-fried. Bliss on a plate. Homey, comforting, and simple to prepare. Easy dish for a busy week night meal or served as elegant date night fare. Today it was comfort food I craved. Therefore, into the kitchen I went to recreate, albeit a ketofied version, of fondly remembered childhood fare, mom’s food hug on a plate that made the world a better place.

However, rock star as schnitzel is on its own, I also added a couple of sides to round out the meal. Two outstanding back up players that make this a “winner winner schnitzel dinner” and definitely a beautiful keto meal that won’t leave any one feeling deprived.

Ingredients

First Dredge:

1/4 cup almond flour

1 tbsp parmesan ground

1/8 tsp ground black pepper

Mix till well combined.

For the Egg Wash

1 egg

1 tbsp water

Beat until combined.

Last Dredge

1/4 cup ground pork rinds

1 tbsp parmesan ground

1/4 tsp lemon zest grated

1/8 tsp ground black pepper

1/2 tsp chopped parsley

Mix well till combined.

Set the dredging station thus so that the starting point is the almond flour and the last is the pork rind breading.

Next get 3 oz of pork loin and pound it thin, say an 1/8th of an inch but not so thin that the meat tears. Tip: place the pork loin between two sheets of cling film when pounding it flat, makes for less dish washing.

Once the pork is nice and thin, dredge it first into the almond flour mixture, then into the egg and finally into the pork rind breading. Note, all of the pork rind breading will be used for the one piece of schnitzel. This was a serving for me after all. Now the schnitzel doesn’t take long in the pan to cook.

Preheat pan on medium heat. Place breaded schnitzel into pan away from you. Cook first side for 2 minutes. Turn and cook second side for 1 1/2 to 2 1/2 minutes. Watch that the coating doesn’t burn. Remove from pan, set on a plate and cover with foil. Allow to rest for 2 minutes. 1 serving Carbs 2 grams, Fat 38 grams, Protein 54 grams and Fiber 1 gram

On its own this schnitzel would be perfect but to make it a meal add sauteed purple cabbage (recipe below), or cauliflower mash The First Supper , or the mini cauliflower casseroles Mini Cauliflower Casseroles: A Leftover Make Over Edition, steamed asparagus (shown above), or a lovely green salad.

Sauteed Purple Cabbage

Ingredients

2 cups sliced purple cabbage (this will cook down to one cup)

1 tbsp butter

1/4 tsp salt

1/4 tsp pepper

1/4 tsp grated lemon zest

1 tbsp apple cider vinegar or lemon juice (keeps the cabbage purple and not turn blue)

Preheat pan on medium heat. Add butter to the pan until melted then add all the other ingredients to the pan. Saute the cabbage until wilted and to tenderness desired. In this instance I found that the cabbage was starting to brown before fully cooked to a lovely tender crisp, therefore, I added 1/4 cup water and cooked until the liquid disappeared. Dish took 15 minutes in the pan. This is 2 servings when done, a 1/2 cup portion per person. Per serving Carbohydrate 5 grams, Fat 6 grams, Protein 1 gram

Well this dish has almost completely come together. I enjoy having something green on my plate so quickly steamed some asparagus. Steam the asparagus for 3 – 4 minutes. I aim for tender crisp so I check at 3 minutes. For 4 spears of asparagus Carbs 4 grams, Fat 0 grams, Protein 2 grams, Fiber 1 gram.

There all the parts complete and ready to make one delicious whole.

I truly hope that this has inspired you to make this simple and delicious comfort food classic. Total plate is only 8 grams of carbohydrate or 6 net carbs.

Happy Eating!

Irene The Keto Gourmet