A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried.
To me, there’s nothing like a thin, crispy pork schnitzel, and I’ve found a way to make a low carb version that is just as delicious as the ones I’ve made in traditional breadcrumbs. PORK RINDS! 0 carbs
I use this hand little hand-pulled food chopper that I ordered from QVC.
What I did was chop them fine, almost making a “dust.” A dish of 3 eggs, a dish of the crumbs, a little garlic salt and black pepper, and fry them up in coconut oil with a little added olive oil.
I started with some little boneless pork chops, trimmed the fat, put them individually in a ziplock bag and pounded the heck out of them with a rolling pin until they became about 3 times their original size.
- 3 medium boneless pork chops trimmed of fat and pounded thin
- garlic salt to taste
- black pepper to taste
- 1 bag pork rinds regular flavor, ground fine in a food chopper or processor
- 3 eggs
- 3 T. coconut oil
- 1 T. olive oil adding more oils as needed while cooking
In a large skillet over medium high heat, add oils.
Turn down to a little above medium heat before adding pork.
Whisk eggs in a shallow dish.
Place ground pork rinds in another shallow dish
salt & pepper the pork
Dip in egg, then in pork rinds and place in pan in heated oil.
Cook until lightly browned on one side, turning. Cook on the other side until meat is no longer pink, about 2-3 minutes on each side if pork is pounded thin.
Drain on paper towels.
Makes 3 large-enough for 2-3 people.
I serve with sauted cabbage.