Low Carb German Jägerschnitzel

Low Carb German Jägerschnitzel

This low carb German Jägerschnitzel is a deliciously crispy pork chop topped with flavorful mushroom gravy. The perfect keto take on a classic schnitzel!

Course Main Dishes

Cuisine German

Keyword low carb German Jagerschnitzel

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 273kcal

Author Bon Appeteach

Ingredients

Pork Schnitzel

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

Mushroom Gravy

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

Instructions

Mushroom Gravy:

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).

Keto Schnitzel:

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.

Serving:

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.

Notes

Reheat leftover schnitzel in your air fryer! Mine take about 5-6 minutes at 450 F. to crisp up and enjoyed again.

Nutrition