Pork Recipes · 6 min read
Crispy Wiener-Style Pork Schnitzel with Keto Breading Option
Tender pork cutlets with a golden, crispy coating and a fresh squeeze of lemon. Make it with traditional Italian breadcrumbs or my keto breading of pork rinds, Parmesan and almond flour.
By Chef Monika Jensen ·
There's something irresistible about a perfectly cooked schnitzel. The golden, crispy coating, tender meat inside, and a fresh squeeze of lemon make this classic European dish one of my favorite comfort foods.
My Wiener-style pork schnitzel recipe uses tender pork cutlets, lightly seasoned breading, and a quick pan-frying method to create a deliciously crisp crust without drying out the meat.
And because I believe you shouldn't have to give up the foods you love when following a low-carb lifestyle, I've included my keto breading alternative made with crushed pork rinds, Parmesan cheese, and almond flour.
Whether you prefer the traditional breadcrumb version or the low-carb alternative, this recipe makes a wonderful family dinner.
What Is Wiener Schnitzel?
Wiener Schnitzel is a traditional Austrian dish made from thinly pounded veal cutlets coated in flour, egg, and breadcrumbs, then fried until golden.
Pork schnitzel is a popular variation enjoyed throughout Central Europe, including Germany and Austria.
My version uses pork tenderloin for a tender, flavorful result, while maintaining the crispy coating and simple preparation that make schnitzel so popular.
Keto Breading Alternative
Replace the Italian breadcrumbs with a mixture of ground pork rinds, shredded Parmesan, Italian seasoning, garlic salt and onion powder. Use the almond flour, eggs, and heavy cream from the original ingredient list for dredging.
Choose pork rinds and seasonings without added sugar or wheat-containing ingredients if preparing a gluten-free version.
Chef Monika's Tips for Perfect Schnitzel
Pound the pork evenly. Thin, evenly sized cutlets cook quickly and produce a more consistent crust.
Don't overcrowd the skillet. Work in batches so each cutlet has room to turn golden.
Check the temperature. Pork is done at an internal temperature of 145°F (63°C), followed by a 3-minute rest.
Discover more recipes in The Balanced Plate
Healthy cooking doesn’t have to mean sacrificing flavor or preparing separate meals for everyone. Explore 100 recipes with nutrition labels and keto alternatives in The Balanced Plate: Healthy Recipes with Keto Alternatives by Chef Monika Jensen.
Happy Cooking!
Chef Monika Jensen
Recipe card
Crispy Wiener-Style Pork Schnitzel with Keto Breading Option
Thin pork tenderloin cutlets dredged in almond flour, egg and Italian breadcrumbs, pan-fried until golden. Includes a keto breading made with pork rinds, Parmesan and almond flour.
- Prep
- 10m
- Cook
- 30m
- Serves
- 4
- Net carbs
- Estimate only
Ingredients · Traditional
- 1 pork tenderloin, cut into 4 equal pieces
- Salt and freshly ground black pepper, to taste
- 1 teaspoon onion powder
- ¾ cup almond flour
- 3 eggs
- 1 tablespoon heavy cream
- 1½ cups Italian breadcrumbs
- Oil for frying
- 1 lemon, cut into wedges
Estimated nutrition per serving · Traditional
- Calories
- ~720
- Fat
- ~37 g
- Carbs
- ~48 g
- Fiber
- ~4 g
- Protein
- ~50 g
- Net carbs
- ~44 g
Provisional estimate, not verified. It assumes a 1 lb pork tenderloin, all listed breading divided among four servings, and 2 tablespoons of oil absorbed across the whole recipe. Actual nutrition may differ, because some flour, egg and breading usually remain unused.
Method
- Prepare the Pork. Cut the pork tenderloin into four equal pieces. Cover each piece with plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick, so it cooks evenly.
- Season the Meat. Season both sides of the pork with salt, freshly ground black pepper, and onion powder.
- Prepare the Breading Stations. Arrange three shallow dishes: almond flour in the first, eggs whisked with heavy cream in the second, and Italian breadcrumbs in the third. For the keto version, replace the breadcrumbs with the pork rind and Parmesan mixture.
- Bread the Pork. Coat each cutlet lightly in almond flour, shaking off the excess. Dip into the egg mixture, letting the excess drip off, then coat evenly with the breadcrumbs or keto breading. Press the coating gently so it adheres.
- Fry Until Golden. Heat about ½ inch of oil in a large skillet over medium heat. Fry the cutlets in batches without overcrowding, about 3 minutes per side depending on thickness, until golden brown and the pork reaches 145°F (63°C). Rest for 3 minutes.
- Drain and Serve. Transfer the schnitzel to a wire rack or paper towel-lined plate to drain. Repeat with the remaining cutlets and serve immediately with fresh lemon wedges.
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Every recipe here also appears in The Balanced Plate: Healthy Recipes with Keto Alternatives, with a nutrition label and a keto alternative for each dish.