Keto Pork Schnitzel And Sauerkraut
Crispy, fried pork speaks volumes in comfort food! Pair this dish with tangy sauerkraut and a wedge of lemon for an authentic Eastern European meal. A sprinkling of freshly chopped parsley keeps your plate light and brightly flavored. At your discretion, you can add sour cream to your Pork Schnitzel for dipping.
How to Make It
Step 1
In a bowl, whisk together the eggs and brown mustard. Set this aside.
Step 2
In another bowl, combine the parmesan cheese, almond flour, salt, pepper, onion powder, and dried parsley. Transfer this mixture to plate so it’s easier to coat the pork loin later.
Step 3
Lay the pork loin slices on a clean surface. Slice them thinly to approx. 8 pieces, if necessary. Pound them to a ½-inch thickness if they’re not already this thin as well.
Step 4
Heat the 1.5 cups of grapeseed oil in a large skillet on high heat. When the oil is hot, dip each pork loin slice into the egg mixture and then the dry mixture. Place each coated loin in the oil.
Step 5
Cook the pork for about 5 minutes per side until the outside if lightly golden and the pork is cooked through.
Step 6
For serving, chop and sprinkle the fresh parsley over the pork schnitzel. Each serving comes with a ½ cup of sauerkraut and a wedge of lemon.
Ingredients
- Raw Egg – 2 large
- Spicy Brown Mustard by French’s – 1 tablespoon
- Parmesan Cheese – 1-½ cup, shredded
- Almond Flour – ¼ cup
- Salt – ¼ teaspoon
- Black Pepper – 2 teaspoon
- Onion Powder – 2 teaspoon
- Parsley, Dried – 1 teaspoon
- Pork Chops, Center Loin, Fresh, Visible Fat Eaten – 1 pound
- Grapeseed Oil – 3 tablespoon
- Parsley – 2 tablespoon, chopped
- Sauerkraut Canned Solids And Liquids – 2 cup
- Lemon Juice – 4 wedge – juice from one wedge or slice