Crispy chicken plus tangy sauerkraut creates a perfect German-inspired dinner. We love using pork rinds as the breading, they make an incredibly crunchy crust allowing it to fry up to a perfect golden brown. You're going to love this Keto Schnitzel!
We are SO excited to be sharing this Keto Schnitzel recipe today! This recipe is from our very first cookbook, Cast Iron Keto.
You can order the cookbook pretty much whenever books are sold - Amazon, Barnes and Noble, Books-a-Million, Indiebound, Book Depository, Powell's City of Books, and Target. We bet even your local bookstores have it available to order too!
You can read all about the book on our landing page here. The TLDR version is that this book has 75 complete one-pan recipes - no sides, no drinks, no fluff, just complete meals all made in a single cast-iron skillet or Dutch oven. How awesome is that?!
Ok, ok, back to this Keto Chicken Schnitzel! Let's chat about the recipe...
Ingredients in Keto Chicken Schnitzel
- egg
- pork rind crumbs
- heavy cream
- Italian seasoning
- avocado oil, for frying
- chicken cutlets, you can also use pork!
- sauerkraut
- lemon
- parsley
- greens (optional), for serving
How to make Keto Schnitzel
- In a shallow bowl beat the egg and heavy cream together. On a medium plate combine the parmesan cheese, pork rind dust, and Italian seasoning.
- Heat the oil in a 10-inch or larger skillet over medium-high heat. Dip each cutlet into the egg then dredge it through the cheese mixture. Carefully place the cutlet into the oil and fry it for 3-4 minutes per side until it is golden brown and the internal temperature reaches 165° F.
- Serve the schnitzel with the sauerkraut, lemon, parsley, and greens if desired.
Common Questions:
What are pork rind crumbs?
Pork rind crumbs are simple pork rinds blended into a fine dust that resembles panko. You can use a blender, food processor, or even place them in a bag and crush with your hands, pretty simple!
If you're looking for a shortcut, you can also buy pork rind crumbs on Amazon!
A note on the nutritional information
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brands’ ingredients may have different nutritional values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
What to serve with Low Carb Schnitzel:
We like to serve this Keto Schnitzel with our Roasted Garlic Keto Mashed Cauliflower, Easy Garlic Butter Green Beans, or our Keto Kale Salad Recipe.
Just look at that crunch!
Keto Schnitzel
Ingredients
- 1 large egg
- 1 tablespoon heavy cream
- ¾ cup shredded parmesan cheese
- ½ cup pork rind crumbs
- 1 tablespoon Italian seasoning
- 1 cup avocado oil for frying
- 4 (4-oz) chicken cutlets
- 1 cup sauerkraut
- 1 lemon quartered, for serving
- 1 tablespoon minced parsley for topping
- 4 cups greens optional, for serving
Instructions
- In a shallow bowl beat the egg and heavy cream together. On a medium plate combine the parmesan cheese, pork rind dust, and Italian seasoning.
- Heat the oil in a 10-inch or larger skillet over medium-high heat. Dip each cutlet into the egg then dredge it through the cheese mixture. Carefully place the cutlet into the oil and fry it for 3-4 minutes per side until it is golden brown and the internal temperature reaches 165° F.
- Serve the schnitzel with the sauerkraut, lemon, parsley, and greens if desired.
Liz Sentner says
Delicious. Will your book be available in Canada?
Cast Iron Keto says
Thanks Liz, yes the book is available in Canada from various retailers.
Christine says
Really good but makes the kitchen stinky! This is probably from frying the pork rind coating!
Albertina Geller says
These were really tasty! My niece loved these very much. Thank you so much for sharing 🙂
jackie m says
Are you all ok? Been a while since you've posted, hope all is well. I can't wait to make this! Just the other day I was going through old recipes to find old faves to convert to keto and came across a wienerschnitzel recipe that was given to me from my hostess when I spend a month in Wiesbadden Germany years ago. It became a favorite but I was a bit stumped how to get that great breading and crispy crunch coating. I may try them with pork, as that was her recipe.
Cast Iron Keto says
Hi Jackie! We are okay, thank you so much for asking! We have been making a cross country move from Oregon to North Carolina so things have been a bit crazy for the past few months. We're now settled and ready to get back to posting new recipes though! I hope you give this recipe a try, it's a good one!
Lisa says
Thanks for the recipe.Those look delicious!
Christine Callaway says
Really good! A taste of Germany!
Staci says
Interesting you don’t serve it topped with cheese and a tomato sauce! That’s what I grew up knowing German schnitzel to be! I’ve been doing this type of breading for a bit now and it’s been great from chicken nuggets to fish fries and now schnitzel too! The Italian seasoning is a great idea though and I’m totally going to change up my seasonings tonight!
Marlene says
Delicious. We made it with pork cutlets. Either chicken or pork
Would work well