With this amazing Keto Schnitzel recipe, you can enjoy the delicious tastes of Germany without leaving your home! We’re showing that you don’t have to give up taste to eat low-carb by bringing the delicious smells and tastes of real German food to the table. Schnitzel is a common meal in German homes. It is known for its pounded meat and crunchy breading. Our version expertly changes it to make it Keto-friendly without losing any of its real appeal.
This recipe is more than simply a meal; it’s a chance to learn about cooking and flavors. We’ll teach you how to turn a lean pork loin into a delicious and healthy main dish in this recipe. We are using Parmesan cheese instead of regular flour to get a coating that is both crispy and tasty but has a lot fewer carbohydrates. This new breading not only gives the pork the correct texture, but it also adds a savory flavor that makes it taste even better.
But the journey is far from ended! German green beans will make a great side dish for our keto schnitzel and finish off this German-inspired meal. You can’t get these green beans anywhere else. These have a tinge of smoke, the sweetness of mustard, the heat of onion, and the smokiness of bacon. A strong olive oil and a keto-friendly sweetener go well together. This crunchy side dish goes great with the schnitzel because it has a tangy taste.
A German meal isn’t complete without the right drink. Beer is usually the drink of choice, but we’re adding some class with a fancy “Asbach Brandy Sour” cocktail. This cocktail is made with a high-quality German brandy and a monk fruit sweetener that doesn’t have any carbs. It will provide a tart and refreshing flavor to your dinner and make it even better. This real German spread will make you, your visitors, and your taste buds happy.
Recipe Details
Food: German
Course: Main Course
Level: Moderate
Number of Servings: 6
Preparation Time: 20-30 minutes
Cooking Time: 10-15 minutes
Calories per Serving: Approximately 350-450 calories (estimated based on the general keto schnitzel nutrition) (pan-fried pork)
Ingredients :
- Regarding the Schnitzel:
- 6 pork loins, each weighing approximately 3 ounces, were compressed to a thickness of approximately ½ inch.
- 2 and a half cups of almond flour
- 1 cup of finely grated Parmesan Romano cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder
- ½ teaspoon of smoked paprika (optional, for a more intense flavor)
- ¼ teaspoon of white pepper (to provide a mild heat)
- 2 tablespoons of finely minced fresh chives (for the purpose of adding color and aroma)
- Four eggs of considerable size
- 2 tablespoons of sweet and spicy German mustard (to guarantee a minimal carbohydrate content)
- One freshly squeezed lemon, for serving purposes
- As for the German Green Beans:
- Chopped bacon, four strips
- One thinly cut small onion
- 2 tablespoons of sweet and piquant mustard
- 3 tablespoons of granulated monk fruit sweetener (as a substitute for brown sugar)
- 1 tablespoon of olive oil (preferably from Queen Creek Olive Mill, as indicated in the video)
- 1 pound of freshly trimmed green beans
- For the Asbach Brandy Sour Cocktail:
- 2 ounces of Asbach Brandy (3-year-old variant is recommended)
- ½ ounce of monk fruit sweetener, either liquid or muddled granulated.
- 2 ounces of seltzer water
- 1/4 juicy lemon, for garnish and juice
Instructions:
- Pork Loin Preparation: Place each pork loin between two sheets of plastic wrap and pound it until it reaches a thickness of approximately ½ inch. This process ensures that the flesh is cooked evenly and that it is tender.
- Prepare the Breading Mixture: In a broad, shallow dish, combine the almond flour, Parmesan Romano cheese, salt, black pepper, garlic powder, smoked paprika (if applicable), white pepper, and minced chives. A homogenous blend is guaranteed by thoroughly mixing all the ingredients.
- Prepare the Egg Wash: In a separate shallow dish, whisk the sweet and pungent German mustard and the eggs until they are thoroughly combined. The adhesive for your breading will be provided by this mixture.
- Bread the Schnitzel: Begin by dipping each pounded pork loin into the egg wash, allowing any excess to drip off delicately. Then, proceed to transfer the pork loin to the breading mixture, pressing firmly to guarantee that it is completely encrusted on all sides. Repeat the process for all pork loins.
- Chill for Optimal Adhesion: Arrange the breaded pork loins on a baking sheet and refrigerate for a minimum of 30 minutes, or for up to 1 hour. This essential phase ensures that the breading is securely attached to the meat, thereby preventing it from detaching during the frying process.
- Cook the Schnitzel: In a large skillet over medium-low heat, cook a substantial quantity of oil (enough for shallow frying). Carefully place the breaded schnitzel into the skillet once the oil is hot, being cautious not to overcrowd the pan. Fry the item for approximately 5 minutes on each side, or until it is golden brown and fully cooked. Ensure that the internal temperature of the meat is between 135 and 140°F by employing a meat thermometer. It is imperative to cook pork completely.
- Prepare German Green Beans: While the schnitzel is cooking, prepare a separate pan and cook the chopped bacon until it is crispy. Remove the bacon, ensuring that a small quantity of drippings remains in the pan. Sauté the sliced onion in the pan until it is softened. Combine the olive oil, monk fruit sweetener, and sweet and piquant mustard. Add the trimmed green beans and sauté until they are tender-crisp. Just prior to serving, incorporate the cooked bacon segments.
- Create the Asbach Brandy Sour by combining the Asbach Brandy, monk fruit sweetener, and a dash of fresh lemon juice in a glass. Gently muddle granulated monk fruit sweetener to facilitate its dissolution. Add seltzer water to the top. Add a lemon segment or wedge as a garnish.
- Arrange the hot, crusty Keto Schnitzel on plates to serve your German feast. For an additional explosion of flavor, squeeze fresh lemon juice over each schnitzel. Serve the warm German Green Beans and the invigorating Asbach Brandy Sour cocktail immediately.
Keto German Schnitzel Feast
Crispy almond-crusted pork with German green beans & Asbach Brandy Sour
- 6 pork loins (~3 oz each), pounded to ½”
- 2½ cups almond flour
- 1 cup Parmesan Romano, finely grated
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- ¼ tsp white pepper
- 2 tbsp fresh chives, minced
- 4 large eggs
- 2 tbsp German mustard (low-carb)
- 1 lemon, for serving
- 4 strips bacon, chopped
- 1 small onion, thinly sliced
- 2 tbsp German mustard
- 3 tbsp monk fruit sweetener
- 1 tbsp olive oil
- 1 lb green beans, trimmed
- 2 oz Asbach Brandy (3-year)
- ½ oz monk fruit sweetener
- 2 oz seltzer water
- ¼ lemon, for juice & garnish
Pound Pork
Place each pork loin between plastic wrap and pound to ½” thickness for even cooking.
Make Breading
Mix almond flour, Parmesan, salt, peppers, garlic powder, paprika, and chives in a shallow dish.
Make Egg Wash
Whisk eggs and German mustard in a separate shallow dish until combined.
Bread & Chill
Dip pork in egg wash, then press into breading. Refrigerate 30–60 min for best adhesion.
Fry
Shallow-fry in oil over medium-low heat, ~5 min per side until golden. Internal temp: 135–140°F.
Cook Bacon & Onion
Fry bacon until crispy, remove. Sauté onion in drippings until soft.
Add Beans
Stir in mustard, monk fruit, olive oil. Add green beans, sauté until tender-crisp. Toss in bacon.
Mix Cocktail
Combine brandy, monk fruit, and lemon juice. Top with seltzer. Garnish with lemon wedge.
Plate & Enjoy
Arrange schnitzel on plates, squeeze fresh lemon over. Serve with green beans and cocktail!
Conclusion: Indulging in the Keto-Friendly German Experience
We have done the impossible by mixing the Keto diet with the rich German culinary history to make a dish that is simply amazing. At Keto Schnitzel, we think that eating well doesn’t have to mean giving up taste, tradition, or the pleasure of a good meal. The almond flour and Parmesan make the low-carb breading crunchy and tasty, and the juicy pork within makes every mouthful a great flavor experience.
The German green beans that come with the main course are a nice change from the smoky bacon, strong mustard, and hint of sweetness from monk fruit. The schnitzel tastes fantastic and is nicely balanced with all the varied flavors and textures. The “Asbach Brandy Sour” is a classy and refreshing drink that makes any meal better. It shows that you don’t have to give up flavor to cut back on carbs.
This recipe is meant to help you feel more at ease in the kitchen and to get you to explore new kinds of food and make them work for your health objectives. The capacity of ingredients to be used in different ways and the possibility of putting fresh spins on old dishes are equally important. This schnitzel and its sides are a terrific way to remember that you can stick to your Keto diet and yet try out new foods, no matter where you are in your journey.
We trust that this Keto Schnitzel has not only quenched your appetite but also piqued your interest in exploring additional global flavors that have been modified to promote healthy living. This recipe is a prime illustration of the philosophy that the art of cooking is centered around experimentation and the discovery of pleasure in each ingredient. Therefore, raise your glass of Asbach Brandy Sour and offer a toast to the culturally rich, healthy, and delectable meals that await you!
Common frequently asked questions regarding Keto Schnitzel:
Can I use chicken instead of pork for this recipe?
Absolutely! If you prefer Chicken Schnitzel (often called Schnitzel Wiener Art), you can substitute the pork loins with chicken breasts. Just ensure you pound them to the same $1/2$-inch thickness to guarantee even cooking and tenderness.
Why do I need to refrigerate the breaded meat before frying?
This is a pro-tip for keto breading! Since almond flour and parmesan don’t have the same “sticky” gluten properties as wheat flour, chilling the pork for 30–60 minutes helps the coating set. This ensures the crust stays on the meat rather than falling off in the pan.
What is the best oil to use for frying the schnitzel?
For keto-friendly shallow frying, choose an oil with a high smoke point and a neutral flavor. Avocado oil or refined coconut oil are great choices. For a more authentic German flavor, some chefs prefer using lard or a bit of clarified butter (Ghee).
Can I make this recipe nut-free?
Yes. If you have a nut allergy, you can replace the almond flour with crushed pork rinds (pork panko). This provides an incredibly crispy texture and keeps the carb count near zero.
My breading is browning too fast. What should I do?
Because Parmesan cheese can burn quickly, keep your heat at medium-low. If the crust is getting dark before the meat reaches an internal temperature of 135 degree farhenheit, lower the heat immediately and flip more frequently.
Is “Sweet and Spicy German Mustard” really keto-friendly?
Traditional Bavarian sweet mustard (Süßer Senf) is usually loaded with sugar. For this recipe, ensure you are using a sugar-free or keto-labeled spicy mustard, or look for a German Dijon/Düsseldorf style which is naturally lower in carbs.
How do I know when the pork is perfectly cooked?
Using a meat thermometer is the safest bet. Remove the pork from the pan when it hits 135-140 Degree Farhenheit. The temperature will continue to rise slightly (carry-over cooking) while it rests, reaching the recommended 145 Degree F for juicy , safe pork.
Can I use frozen green beans for the side dish?
While fresh green beans provide the best “snap” and texture, you can use frozen. Just be sure to thaw and pat them dry thoroughly before sautéing to prevent the mustard and oil sauce from becoming watery.
What if I can’t find Asbach Brandy?
Asbach is a specific German grape brandy. If you can’t find it, you can substitute it with a high-quality Cognac or any VSOP Brandy. The flavor profile will remain similar, especially when mixed with the lemon and monk fruit.
How should I store and reheat leftovers?
Store the schnitzel in an airtight container in the fridge for up to 3 days. To keep the coating crispy, reheat it in an air fryer or oven at 350 Degree F for about 5 minutes. Microwaving is not recommended as it will make the breading soggy.
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