Pork Schnitzel with Lemon-Butter Cabbage

Pork Schnitzel with Lemon-Butter Cabbage

This low carb, keto pork schnitzel recipe is so easy to make and ready in under 30 minutes. It is the perfect weeknight meal that will satisfy the whole family!

Kiddie Fave…

My kids absolutely love this schnitzel recipe! I’m lucky in the fact that my kids eat pretty much everything (but not so lucky with the food bill!) However, I know kids can be fussy, so I like creating recipes that I feel all kids would like. Trust me – this recipe is a winner!

Sensational Schnitzels…

This delicious dinner was SO quick and easy to make and was ready in 30 minutes! It is also ridiculously low in carbs. There are only 2.2g net carbs per serving!

The first super important thing to do with your pork chops is trim off the fat. Then cover them with plastic wrap, and pound them until they are about 1/4″ thick. This ensures they cook quickly and evenly.

A bit of advice: I always serve these Schnitzels with some lemon wedges because just a little squeeze of lemon juice, finishes them off perfectly.

I love cabbage (pretty much all cabbage recipes) and I feel this Lemon-Butter Cabbage is a great Side for these Schnitzels. However, if you are not a cabbgage fan and don’t want to try the recipe below, other sides that would work with the Schnitzels are:

More Recipes You Might Like:

Lemon-Butter Roast Chicken
Sautéed Cabbage and Bacon
Slow Cooker Pulled Pork Chili
Crispy Carnitas Omelette
Chicken & Cabbage Stir-Fry

Pork Schnitzel with Lemon-Butter Cabbage

This low carb, keto pork schnitzel recipe is so easy to make and ready in under 30 minutes. It is the perfect weeknight meal that will satisfy the whole family!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course
Cuisine: American, German
Keyword: butter, cabbage, keto, lemon, low carb, pork, schnitzel
Servings: 4
Calories: 354kcal
Author: Anna – everydayketorecipes

Ingredients

Pork Schnitzel:

  • 2 tbsp olive oil
  • 4 boneless pork chops 4oz each
  • 1 egg
  • 50g (½ cup) almond flour
  • 45g (½ cup) parmesan cheese, grated
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt

Lemon-Butter Cabbage:

  • 1 small head green cabbage finely shredded
  • 4 tbsp (¼ cup) unsalted butter
  • 60ml (¼ cup) chicken stock
  • zest of one lemon
  • salt and pepper to season

Instructions

  • For the cabbage – Heat butter in a large pan. Add the cabbage, stock and lemon zest. Cover and simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
  • For the Schnitzels – In a bowl mix the almond flour, parmesan, garlic powder, paprika and salt together.
  • In another bowl, lightly beaten the egg.
  • Trim the fat off the pork chops, cover them with plastic wrap and pound them until they are about ¼” thick.
  • Dip the pork chops in the egg, then the flour mixture.
  • Heat the oil in a large frying pan. Once it’s hot, fry the schnitzels for 2-3 minutes on each side, until golden brown and cooked through. Transfer to a paper towel lined plate.
  • Serve & Enjoy!

Nutrition Facts (Schnitzel & Cabbage together):
Servings:  4
Calories:  354
Fat:  27g
Carbohydrates: 5.6g
Fiber:  2.3g
Net Carbs:  3.3g
Protein:  23.8g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.



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