Pork schnitzel with almond crumb
Almond crumb browns faster than breadcrumb and burns faster too, so the fat goes in hotter and the cutlet comes out sooner — beaten thin enough, it cooks through in the time the crust takes.
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Ingredients
For the whole dish · serves 4
- Pork loin cutlets1¼ lb
- Almond flour3½ oz
- Eggs2
- Lard or ghee2 oz
- Lemon1
- Sweet paprikaa teaspoon in the crumb
- Sea saltto taste
- Black pepperto taste
Served with
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+4g net · 90 kcal · 12 min · together 8g net, 590 kcal
Method
6 steps · 30 minutes
- Put each cutlet between two sheets of plastic wrap and beat it out to about 1/4 inch. Thin is the entire dish; thick, it is a breaded chop.
- Season the meat itself, not just the crumb. Seasoning only the coating leaves the pork bland under it.
- Egg first, then the almond flour mixed with paprika, pressed on firmly. Skip the flour dredge — there is nothing for it to do here.
- Fry in a generous depth of hot fat, 2 minutes a side. Almond crumb goes from gold to bitter in about twenty seconds, so do not walk away.
- Shake the pan gently as it fries so the fat washes over the top. That is what puffs the crust away from the meat.
- Drain on a rack, not on paper, and squeeze the lemon over at the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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