Keto Schnitzel

Firstly, you will sandwich the pork cutlet or chicken breast between two pieces of parchment paper or plastic wrap. Then you will gently pound it with a rolling pin or a meat mallet until it's an even 1/4-inch thick. Then whisk the egg in a small basin and season with a little salt and pepper. Grated Parmesan cheese and almond flour should be mixed in a separate shallow basin or plate. Then you will make sure the crushed cutlet is evenly coated by dipping it into the whisked egg. Then slide the cutlet into the mixture of almond flour and Parmesan, pressing the breading firmly onto the meat to cling. To coat the cutlet again, repeat the process by dipping it into the egg and then the breading mixture.

Heat up to 1/4 inch of cooking oil in a skillet over medium-high heat. The breaded cutlet should be gently placed in the pan after the oil is heated. You will then cook until golden brown and crispy for about 2 to 3 minutes per side. To prevent losing the breading, carefully turn the schnitzel over using tongs. After cooking, move the keto schnitzel to a dish covered with paper towels to remove any excess oil. If preferred, add a little bit more salt and pepper for seasoning. Warm up the keto schnitzel and savour it with your preferred low-carb sides or a splash of lemon for extra flavour.