Germany holds a special place in my heart and so does its food. Classically, German food is rather heavy on the meat, potatoes, and plenty of carbs. I wanted to come up with a lighter gluten free and keto friendly way to create one of my favorite German dishes.
This low carb schnitzel is a deliciously crispy “breaded” pork chop topped in a flavorful mushroom gravy. If you are in desperate need for some comfort food then this dish is a perfect way to have your schnitzel and eat it too!
- Rolling Pin/ Meat Tenderizer
- Parchment Paper
- Mixing Bowls
- Knife & Cutting Board
- Measuring Cup/ Spoons
- Frying Pan
What makes this schnitzel a Jagerschnitzel is the mushroom gravy. There are many different types of schnitzel but this one is my favorites. To be honest, I was a little nervous with how this would all turn out. Because German food is so heavy in carbs I tend to not cook this cuisine often.
It was a true experiment but I am more than thrilled with the end result. I started with the 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. I know many low carb dieters shy away from onions but I love them. I think the flavors add a lot to the dish so I encourage you not to omit them…if you can help it! Cook the onions, garlic, and mushrooms.
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 xantham gum. What I have found that works best is to create a slurry with the xantham gum and beef stock. You can whisk this together in a small dish before adding to the sauted vegetable and stock mixture.
Once added, bring up the temperature and allow the gravy to thicken. Add in some thyme, salt, pepper, a dash of red wine vinegar, and a splash or Worcestershire sauce. Top it all off with some fresh parsley or even a small splash of cream!
The schnitzel is so so simple! Begin by heating oil on medium heat (about 350 degrees F) in a wide frying pan. I use enough oil to generously coat the bottom so I can shallow fry the pork chops. I used pork chops for this recipe but you can easily exchange it for chicken if you prefer.
The trick to a delicious 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.
Bread the pork or chicken by dipping it in beaten egg and then in seasoned almond flour (instead of bread crumbs). Unfortunately, some of my household members are not a fan of pork rinds, but I hear from many that they would also be ideal for this. It would also greatly bring down the carb count even more if you enjoy this! Fry the meat for 4-5 minutes per side in a wide frying pan.
I chose to use avocado oil because it has a low smoke point, is a good fat, and doesn’t have as strong of a taste as olive oil. 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.
That is also why pounding the meat really thin is so important! Plate the finished schnitzel with the mushroom gravy, serve with a side salad, and dig in!
Low Carb German Jagerschnitzel
- 1 Tbsp. Butter
- 8 oz. Sliced Baby Bella Mushrooms
- 1/4 cup Diced Yellow Onion
- 1-2 Garlic cloves minced
- 2 tsp. Dried Thyme
- 2 1/2 cups Beef Stock
- 1 Tsp. Xanthan Gum
- 1 Tbsp. Worcestershire sauce
- Splash of Red Wine Vinegar
- 4 Pork Chops or chicken fillets, pounded to 1/4″ thick
- 1 cup Almond Flour or sub with pork rinds for even lower carb count
- 1 Egg
- Avocado Oil for Frying
- Salt & Pepper to taste as needed
- Parsley optional garnish
- In a large frying pan, melt the tablespoon of butter. Add the mushrooms, onions, and garlic. Cook until they begin to brown.
- Add in a bit of salt and pepper and the dried thyme. Cook another minute or two. Then add in 2 cups of beef stock and bring the mixture to a simmer.
- While the mixture begins to simmer, in a bowl add the xantham gum and the remaining 1/2 cup of beef stock. Use a whisk to blend the two together until the xantham gum has dissolved. Add the mixture to the pan and allow the mixture to cook until it begins to thicken a bit.
- Add in the vinegar and Worcestershire sauce to finish it off. Set it aside on low.
Heat another pan to medium heat and fill the bottom with a generous amount of avocado oil. The oil should reach about 50 degrees F. Please be careful!
- In a bowl, beat the single egg and set aside. Add the almond flour to another bowl and add some salt and pepper to it.
- Take two pieces of parchment paper. Place one on the top of a cutting board and place the meat into the middle of the paper. Cover it with a second piece of parchment. Use a mallet or a heavy rolling pin to pound the meat thin to about 1/4" thick.
- Dip each pork chop (or chicken fillet) into the egg mixture and then into the almond flour mixture. Make sure the chops is completely coated.
- Place the pork chop into the oil and cook for about 4 minutes per side. Avoid flipping multiple times as this could cause the breading to break off.
- Top the finished schnitzel with the mushroom gravy and serve! Garnish with a bit of lemon wedge and fresh parsley if desired.