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Crispy schnitzel – carbohydrate-free

updated

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Ingredients for 2 servings:

  • 2 schnitzels of pork or poultry
  • 1 egg(s)
  • 1 handful of pork rind, dried from the chip shop
  • some pepper
  • Paprika powder
  • 3 tbsp oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

100% low-carb

Crumble the pork rinds in a freezer bag with a rolling pin. Beat the egg well, flatten the schnitzels, and season with pepper and paprika. Coat the schnitzels first in the egg, then in the pork rinds. Press the breadcrumbs down a little more if necessary. Heat the oil in a pan, then carefully fry the schnitzels over medium heat until crispy and brown. Do not add salt, as the pork rinds are already quite salty. Since the usual flour coating is omitted, the coating won’t stick quite as well as it would with a “normal” schnitzel. But with a little finesse, it will work quite well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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