This Keto Schnitzel recipe has a crispy crust with moist and tender pork inside.
We like to serve our pork schnitzel with a side of Buttery Cauliflower Mash and a squeeze of Lemon. They’re also great, accompanied by our Sour Cream & Chive Broccoli Mash.
This keto schnitzel recipe makes four servings. These schnitzels can easily be cooked ahead of time, sliced, and added to a salad for lunch or dinner.
While we’ve used pork top round steaks for our keto schnitzels. Boneless pork chops, loin, and tenderloin also work well.
Keto Schnitzel Recipe Ingredients
- 14 ounces Pork Top Round, cut into four thin steaks
- 1 Egg
- 1 tablespoon of Heavy Cream
- 1 tablespoon of Water
- 3/4 cup Parmesan Cheese, finely grated
- 1 tablespoon of Italian Herb & Spice Blend
- 1/2 teaspoon of Pepper
- Oil for deep frying. We used peanut oil because we only had an exposed element-type deep fryer. Tallow or lard would be better if you have a different deep fryer with no exposed element (see our Best Oil for Deep Frying article to make the best choice)
How To Make Keto Schnitzel
- Preheat your deep fryer to 180C/355F.
- Using a meat mallet or tenderizer, or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm.
- In a bowl, add the egg, cream, and water and whisk until combined.
- On a small baking tray, sprinkle over the parmesan, Italian Herb & Spice Blend, and pepper. Give a light stir to mix the “breading.”
- Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
- Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer, it is best to fry the schnitzels in batches to prevent them from sticking together.
- Remove the schnitzels from the oil and allow them to drain before serving.
Keto Schnitzel Recipe – (1g Carbs) Crispy, Parmesan & Herb
Our Parmesan and Herb Pork Keto Schnitzels are crispy on the outside and moist and tender on the inside. Hands down the Best Low-Carb Schnitzel around.
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Print Pin Share EmailServings: 4 serves
Calories: 370kcal
Unit Conversion
Ingredients
- 14 ounces pork top round cut into 4 thin steaks
- 1 Egg
- 1 tablespoon Heavy Cream
- 1 tablespoon water
- 3/4 cup Parmesan cheese finely grated
- 1 tablespoon italian herb & spice blend
- 1/2 teaspoon Pepper
- Peanut Oil sufficient for your deep fryer
Instructions
- Preheat your deep fryer to 180C/355F.
- Using a meat mallet or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm.
- In a bowl, add the egg, cream and water and whisk until combined.
- On a small tray, sprinkle over the parmesan, Italian Herb & Spice Blend and pepper. Give a light stir to mix the “breading”.
- Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
- Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.
- Remove the schnitzels from the oil and allow to drain before serving.
Notes
Nutrition
Serving: 150g | Calories: 370kcal | Carbohydrates: 1g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 131mg | Sodium: 733mg | Potassium: 386mg | Sugar: 0.04g | Vitamin A: 300IU | Vitamin C: 0mg | Calcium: 260mg | Iron: 1.3mg
Made this recipe?Tag me at @myketokitchen
If you love our Pork Schnitzels or want something different, try our Keto Beef Schnitzel recipe.
To make a larger batch of this Keto Pork Schnitzel recipe, adjust the card above.
That looks easy and delicious! Thanks!