This low carb German Jägerschnitzel is a deliciously crispy pork rind coated pork chop topped with flavorful mushroom gravy. The perfect keto take on a classic schnitzel!
Being half German, Germany holds a special place in my heart and so does its food. Classically, German food is rather heavy on meat, potatoes, and plenty of carbs.
I wanted to come up with lighter, gluten-free, and keto-friendly way to create one of my favorite German dishes- pork schnitzel.
If you are in desperate need of some comfort food then this zero carb pork rind coated schnitzel is a perfect way to have your schnitzel and eat it too!
Below you will find a detailed outline on tips for prepping the pork chops, breading options that fit a lower carb diet, and tips for cooking as well. Grab all the info below and let’s dive in!
- Rolling Pin/ Meat Tenderizer
- Parchment Paper
- Mixing Bowls
- Knife & Cutting Board
- Measuring Cup/ Spoons
- Frying Pan
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
What Is Jägerschnitzel?
Schnitzel is a fried and breaded pork cutlet, but Jägerschnitzel is a fried and breaded pork cutlet topped with a rich mushroom gravy sauce.
There are many different types of schnitzel but this one is my favorite. You can still enjoy eating breaded and fried foods even if you are on a low-carb ketogenic diet or are looking for alternatives that are gluten-free as well.
Ingredients for Jagerschnitzel:
- Pork Chops– Use thin cut, boneless pork chops (also know as a pork cutlet) or buy larger pork chops and pound them to be about 1/2 inch thick for this recipe.
- Pork Rind Crumbs– Pork Rinds are zero carb and help you achieve a very crispy crust (plus the breading stays on). You can swap for almond flour but it does burn easier so be mindful during the cooking process.
- Egg– Use the egg to coat the pork chop before dipping it into the flour or pork rinds.
- Avocado Oil – A higher smoke point oil that’s neutral in flavor works best for shallow frying the schnitzel.
- Salt & Pepper
- Parsley– Optional, for garnish.
- Baby Bella Mushrooms– Slice your mushrooms before cooking them.
- Yellow Onion
- Thyme– You can use fresh or dried thyme here.
- Beef Stock
- Arrowroot Powder– This acts as a thickening agent for the gravy in place of flour (like in a traditional roux).
- Worcestershire Sauce
- Red Wine Vinegar– A splash of vinegar at the end will round out the flavors of the sauce.
- Olive Oil
German Mushroom Gravy:
The trick to making this gravy is to use a wide saucepan so the mushrooms brown beautifully and the even heating helps encourage the sauce to thicken.
- To start the gravy, begin by cooking the onions in some olive oil for 5 minutes then adding in the slice mushrooms to brown. Season with the minced garlic, salt, thyme, red wine vinegar and Worcestershire sauce
- Typically a gravy is thickened with flour or cornstarch. In order to thicken this and keep this dish low carb and gluten-free, I used a small amount of arrowroot powder. Add the butter the mushroom mixture then pour the arrowroot powder over everything and toss it gently to combine. This will form a slight paste.
- Slowly pour in the beef stock and carefully mix everything together so the arrowroot powder dissolves.
- Once added, bring up the temperature and allow the gravy to thicken. Stir occasionally as needed and remove it from the heat to help it set up a bit more.
- Top it all off with some fresh parsley if desired.
The schnitzel part of this recipe couldn’t be easier! Not crazy about pork? This recipe can easily be subbed with chicken breast and it would be just as delicious.
- Begin by heating a neutral oil on medium heat (about 350 degrees F) in a wide frying pan. I use enough oil to generously coat the bottom so you can shallow fry the pork chops.
- Bread the pork by dipping it in beaten egg and water mixture and then in seasoned pork rind crumbs (instead of bread crumbs) or use almond flour. Fry the meat for 4-5 minutes per side in a wide frying pan.
- Plate the finished schnitzel with the mushroom gravy, serve with a side salad, and dig in!
Tips for Breading the Pork Cutlets:
- Use the wet hand dry hand method: Try to keep your left hand dry and only use your right hand when touching the meat after it went into the egg mixture. This keeps the process easier.
- When breading, make sure the layer of breading isn’t too thick. The thicker it is, the more likely it will fall off due to the weight.
- If you choose to swap pork rinds with almond flour, be cautious of the oil temperature. Almond flour burns easier and could over cook if not careful.
- The trick to a delicious and evenly cooked keto schnitzel is making sure the meat is very very thin before frying. When pounding out your meat, a good tip is to pound the meat out between two pieces of plastic wrap or parchment paper to contain any of the mess.
- I chose to use avocado oil because it has a high smoke point, is good fat, and doesn’t have as strong of a taste as olive oil. You can use any neutral oil that has a high smoke point.
- Try to avoid flipping the meat multiple times because this will loosen the breaded coating and could cause it to break off in the pan. Let the meat cook on one side for 4-5 minutes and flip once. If the meat is thin enough, it should cook in this amount of time.
What To Serve With Pork Rind German Jägerschnitzel:
Try some of my favorite side dishes to pair with this dish:
- Crispy Egg Noodles
- Crispy Artichoke Salad
- Easy Blistered Green Beans
- Smashed Keto Radishes
- Garlic Herb Cauliflower Mash
More Recipes to Try:
- Smoked Onion Crusted Pork Tenderloin
- Chicken Fried Steak Nuggets with Gravy
- Crispy Cajun Chicken Fingers
- Air Fryer Crab Cakes
- Crispy Chicken Quarters
Low Carb German Jägerschnitzel
- 6 Pork Chop Cutlets 1/2 inch thick
- 2 Eggs
- 1 tbsp. Water
- 2 cups Pork Rind Crums or sub almond flour
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Dried Thyme
- 1/3 cup Avocado Oil
- 2 tbsp. Olive Oil
- 16 oz. Baby Bella Mushrooms sliced thin
- 1/4 cup Diced Yellow Onion
- 2 cloves Garlic minced
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Splash of Red Wine Vinegar
- 1 Tbsp. Butter
- 1/2 Tsp. Xanthan Gum
- 1 cup Beef Stock
- Add the olive oil to a large skillet and heat it over medium heat. Add in the sliced onions and cook 4-5 minutes.
- Next, add in the sliced mushrooms and sauté another 5 minutes. Let the mushrooms brown then add in the minced garlic and cook 1 more minute.
- Add in the Worcestershire sauce and red wine vinegar and stir to combine. Mix in the butter and allow it to melt.
- Add the arrowroot powder and allow everything to thicken a bit before slowly pouring in the beef stock. Stir so everything is combined and the arrowroot powder is dissolved into the stock.
- Keep the heat at a medium temperature and allow it to thicken stirring occasionally. Let it bubble and simmer for a few minutes then turn off the heat (this will help it thicken a bit more as well).
- In a shallow bowl, add the pork rinds, thyme, salt, and pepper. Whisk to combine.
- In an additional shallow bowl, whisk together the eggs and water.
- Remove the pork chop cutlets from the packaging. Pat dry with paper towels. If cutlets are already 1/2 inch thickness leave them as is. If the chops are thicker, place them between sheets of parchment paper and use a meat tenderizer or rolling pin to flatten then to 1/2 inch thickness. It's important to work with thinner meat for this recipe.
- Next, take a pork cutlet and dip it entirely in the egg wash mixture so it's coated on all sides completely. Then place it into the pork rind mixture and press it down into the crumbs a bit to help it stick. Toss to coat and repeat this step until all the cutlets are coated.
- In a large skillet, preheat the avocado to medium high heat. Ensure there's enough oil so the entire bottom of the skillet has a thin layer to allow for a shallow pan fry.
- After the oil is hot, reduce the heat to medium and place a few cutlets into the oil (I like to work in batches of 2-3 depending on the size of the pork chops). Cook for 4 minutes or until the bottom is nice and golden brown.
- Carefully flip the pork over and cook the other side in the oil for an additional 3-4 minutes.
- Remove and place on a wire rack to cool slightly and prevent the breading from getting soggy. Season the tops with a pinch of salt if desired.
- Serve this family style or plate individually. Layer the fried schnitzel cutlets onto a plate or platter and pour some of the mushroom gravy over the top. Garnish with parsley if desired and serve.