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Keto Pork Schnitzel Recipe with Sides

This crispy keto pork schnitzel recipe is a simple low-carb meal perfect for weeknight dinners or meal prep. Juicy pork chops are coated in a golden almond flour and parmesan crust, then fried to perfection. Serve it with creamy cauliflower mash and buttery garlic green beans for a keto-friendly meal everyone will love!

Ingredients

Scale

For the schnitzel:

  • 4 boneless pork chops (pounded to ¼ inch thick)
  • 1 cup almond flour
  • ½ cup grated parmesan cheese
  • 2 large eggs
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup avocado oil or olive oil (for frying)

For the sides:
Creamy Garlic Green Beans

  • 1 lb fresh green beans, trimmed
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • ¼ cup heavy cream
  • Salt and pepper to taste

Crispy Cauliflower Mash

  • 1 medium cauliflower head, chopped into florets
  • 3 tbsp butter
  • ¼ cup grated parmesan cheese
  • ¼ cup heavy cream
  • Salt and pepper to taste

Instructions

  • Prepare the Pork Chops:
    Place the pork chops between two sheets of parchment paper and gently pound them until they’re about ¼ inch thick. Season both sides with salt and pepper.
  • Make the Coating:
    In one bowl, whisk the eggs. In another shallow bowl, mix almond flour, parmesan, garlic powder, smoked paprika, salt, and black pepper.
  • Coat the Schnitzel:
    Dip each pork chop in the egg mixture, then dredge it in the almond flour mixture, pressing to coat evenly.
  • Fry the Schnitzel:
    Heat the avocado oil in a large skillet over medium heat. Fry the pork chops for 3-4 minutes on each side until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
  • Make the Creamy Garlic Green Beans:
    Melt butter in a skillet over medium heat. Add minced garlic and cook for 1 minute. Toss in green beans and sauté for 5-7 minutes. Add heavy cream and cook for 2-3 minutes until the sauce thickens. Season with salt and pepper.
  • Prepare the Cauliflower Mash:
    Steam the cauliflower florets for 10-12 minutes until fork-tender. Drain well. In a food processor, blend cauliflower, butter, parmesan, and heavy cream until smooth. Season with salt and pepper.
  • Serve:
    Plate the schnitzel with a side of green beans and cauliflower mash. Garnish with lemon wedges or fresh parsley if desired.

Notes

  • For extra flavor, add a pinch of cayenne pepper to the coating.
  • Keep fried schnitzels warm in a 200°F oven if cooking in batches.
  • You can swap out green beans for broccoli or asparagus if preferred.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition