I was recently perusing the latest issue of Donna Hay Magazine on my ipad, and they were doing a feature on Schnitzel recipes – complete with mouthwatering sauces and beautiful photos of course. It inspired me to come up with my own low carb schnitzel recipe to share with you guys this week.
So what is a schnitzel anyway? It’s basically any thinly sliced or pounded out boneless meat cutlet (pork, chicken, veal, beef, etc.) that has been dipped in egg and fried in some sort of crispy coating – usually bread crumbs. Then you can serve it with any number of sauce options covering a variety of cuisines.
In fact, if you’ve ever had chicken parmesan, you’ve technically eaten “schnitzel.”
For this low carb version, I used pork because Hungry Jr. has been obsessed with pork chops lately and this was close enough for his taste. I bought boneless pork chops already sliced thin so I wouldn’t have to pound them out myself – though you could certainly have at a thicker cut with a meat mallet if you need to get some frustration out! Be sure to cover it with several layers of plastic wrap first so you don’t have meat bits flying all over the kitchen though…
I used a version of the Basic Breading recipe from my book The Gluten Free Low Carber for the crispy coating, which gives not only a lovely texture, but also a salty, herby flavor that makes these low carb pork cutlets delicious even without the sauce.
THIS SAUCE THO. It’s cooked just enough to melt the butter and mellow out the bourbon, but the grated apples still have some body to them which gives the sauce a nice texture. It’s slightly tart and a little sweet, but has a complex yet subtle tang from the sour cream and whole grain mustard that brings this whole recipe together perfectly.
I served this low carb pork schnitzel with the low carb Red Cabbage, Mint, and Granny Smith Apple Slaw recipe I posted last week, which not only looks lovely, but also complements it flavor-wise with the same apples that I used in the sauce. As an added bonus, this delicious slaw is incredibly easy to make – so you’re not spending all afternoon in the kitchen getting dinner ready.
I hope that the photos and description will be enough to convince you to try this easy and delicious low carb schnitzel recipe. It’s one of our new favorites and we’ll be eating this one over and over for at least the next couple of months!
If you’re not a fan of pork, feel free to substitute chicken or veal which will also work perfectly with this sauce!
PrintLow Carb Pork Schnitzel with Bourbon, Apple, Mustard Sauce
- Yield: 4 servings of pork with sauce 1x
Description
Crispy, savory pork cutlets slathered in a tangy, slightly sweet sauce that will make your taste buds sing! Easy to make, and of course low carb and gluten free! A new Hungry family favorite!
Ingredients
- 1 lb thinly sliced boneless pork chops (4 – 6 pieces)
- 1 egg
- 1 tsp water
- 2 Tbsp oil (I used avocado oil) for frying
For the breading:
- 1/4 cup coconut flour
- 3 Tbsp grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/8th tsp garlic powder
- 1/2 tsp parsley flakes
For the sauce:
- 2 Tbsp butter
- 1 Tbsp bourbon
- 1/2 cup grated Granny Smith apples
- 1 tsp granulated sugar substitute
- 1 tsp whole grain mustard
- 2 Tbsp sour cream
- 1 Tbsp fresh parsley, chopped
Instructions
- In a small bowl, beat the egg and water together.
- Combine all of the coating ingredients in another small bowl.
- Heat the oil in a nonstick pan.
- Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side for very thin cutlets. Remove to a paper towel lined plate and keep warm.
For the sauce:
- Add the butter, bourbon, sweetener and apples to a small saucepan and cook over medium heat for about 2 minutes until the butter is melted and bubbling and the apples are starting to soften. Remove from the heat and whisk in the sour cream and mustard until fully combined with a creamy texture. Stir in the parsley and serve with the warm pork cutlets and my Red Cabbage, Mint, and Granny Smith Apple Slaw.
Notes
Approx. nutrition info per serving: 332 calories, 18g fat, 3g net carbs, 30g protein
- Category: Main Dish
- Cuisine: German
In other news….
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Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
Michael says
This is a great recipe…the coconut flour really gives a nice flavor. The sauce is next level awesome. My son, home from college, devoured it. Zero leftovers. I love all your recipes!
Jaden says
We’ve been looking for a better version of schnitzel since returning from a great two weeks in Germany a few Auutmns ago-this one is perfect! Thank you!
Heather says
Could I use bourbon extract for this recipe?
Mellissa Sevigny says
yes!
Heather says
Thank you. I’m making it right now!!!
Kristie says
The sauce. How do apples, sour cream and mustard come together to taste this good? Amazing! Next time I’ll get the thinner chops – mine were about 1/2″ thick and took so long to cook through that the coconut flour was burning. husband didn’t mind – he licked his plate clean.
Mellissa Sevigny says
Right tho?!?!?!
Calvin says
Perfect.. nice fall flavours here too
Patty says
Mellissa, I’m allergic to coconut. Would crushed pork rinds work here? TIA!
Mellissa Sevigny says
Yes!
Heather says
This was amazing. Thank you so much. I’m shocking about the carb count being so low, it tasted so sweet and decadent.
Thalia @ butter and brioche says
It’s been too long since I made a schnitzel! Definitely need to make this recipe soon.. that sounds looks and sounds AMAZING.
Jana says
Whoa! Did I forget to come comment on this amazing recipe? Darn shame, because this deserves praise. I made this several weeks ago for a Sunday night dinner for me and the husband (I don’t cook much… so it was a special treat..ha). Oh.my.stars – delicious! That sauce just put it over the top for me… I practically licked the plate… and then husband and I shared another helping! Good golly… yummy and easy! Thanks so much!
Mellissa Sevigny says
Thanks so much for letting me know that you guys liked this one Jana! It hasn’t gotten a lot of love so far which is a shame because it’s sooo good! Hopefully your comment will encourage others to give it a try so thanks again! :)
Jana says
It definitely deserves love! :) My husband (who doesn’t worry about carbs like I do) said, “…so tasty, is this really low carb?!” :) Thanks for all of your hard work and recipes. What a lifesaver you have been.
Lisa says
Melissa- Thank you for your site!! I just made the Snickerdoidle crepes ( I substituted almond extract for cinnamon-). Oh my gosh!! Awesomeness on a plate.
I’m doing the eggfast this week and it dies not feel like a fast at all!
Your website has made me adapting a Keto lifestyle possible. down 13 Lbs from April 9th. Thanks SOOO much !!!
Mellissa Sevigny says
Congrats on 13 lbs Lisa, that’s awesome progress! So glad the egg fast is working for you and that you’re enjoying the recipes!
Debbie says
I make Schnitzel often with low carb bread crumbs, I will have to try this recipe. Although our German background eats schnitzel only with a squeeze of lemon on top. Yum!
Mellissa Sevigny says
Even with just a squeeze of lemon I’d love it! What’s not to love about crispy fried meat no matter what you put on it? AMIRIGHT? Ha ha! Let me know how this one works out for you Debbie, thanks for the comment!
shannon @ a periodic table says
schnitzel! i’m a fan, and i haven’t had it in forever. you remind me i need to get coconut flour; i always forget, so i’m adding it to my next big grocery run list.
Mellissa Sevigny says
I’m impressed that you can just run out and pick up some coconut flour – I have a heck of a time finding it in stores even here in NY, and when I do find it in a store, it’s only slightly less expensive than ground unicorn hooves. Amazon is your friend – super cheap and free shipping for all you’re weird foodie ingredient needs! Speaking of which I ordered some of the mahlep (or something) for the yummy Greek bread you posted last year and still haven’t used any of it! I know it’s in one of my cabinets somewhere…..just need to find it. This could take awhile…
Scott M. says
Love the site, love the philosophy. This recipe, not so much. Apples are pretty much verboten for me, as I am doing Atkins (old school version, not the new light and fluffy one). The schnitzel itself and the breading looks good, I just may opt for a more savory sauce.
Mellissa Sevigny says
Thanks for the feedback Scott and I’m glad you’re enjoying the site! I get what you’re saying about the apples, but since there are only 3g net carbs per serving which includes the apples in the sauce, I figure it’s worth a splurge. That being said, this schnitzel is like a blank canvas that you can dress up with an endless variety of savory sauces that are even lower in carbs! Enjoy!
Tamarra says
Just have to say I love your blog, I’ve been reading for a couple of weeks since I’ve started LCHF and your website is the one I keep coming back to for recipes. I like your sense of humour, totally makes a food blog a bit more fun than the average. (And there are a lot of average ones.) Plus, good photos. And this schnitzel recipe is perfect timing because we were already having schnitzel for dinner. Many thanks!