Here’s a crispy, juicy, low-carb Keto Chicken Schnitzel that tastes just like the real thing — golden crust, tender chicken, and only a few net carbs!
KETO CHICKEN SCHNITZEL
Ingredients (4 cutlets)
Chicken:
- 2 large chicken breasts (butterflied and pounded thin)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
Low-Carb “Breading”:
- 1 cup almond flour
- ½ cup finely crushed pork rinds
- ½ cup grated Parmesan
- 1 tsp paprika
- ½ tsp onion powder
- ¼ tsp salt
Egg Wash:
- 2 eggs
- 1 tbsp heavy cream
For Frying:
- 2–3 tbsp avocado oil or light olive oil
- 1 tbsp butter (optional for flavor)
Instructions
1. Prep the Chicken
- Butterfly chicken breasts and pound thin (¼ inch).
- Season both sides with salt, pepper, paprika, and garlic powder.
2. Prep the Keto Breading
In a shallow bowl, mix:
- Almond flour
- Crushed pork rinds
- Parmesan
- Paprika
- Onion powder
- Salt
The pork rinds + parm combo makes it extra crispy.
3. Make Egg Wash
Whisk eggs and heavy cream.
4. Bread the Chicken
- Dip chicken into egg wash.
- Press into keto breading mixture—coat fully.
- Place on a tray and let sit 5 minutes (helps the crust stick).
5. Fry the Schnitzel
- Heat oil (and butter if using) in a large skillet over medium heat.
- Fry chicken 3–4 minutes per side until golden brown and crispy.
- Place on paper towel to drain.
Serve With (Keto Options)
- Lemon wedges
- Keto coleslaw
- Cauliflower mash
- A simple side salad
- Creamy mushroom gravy (I can give recipe)
Nutrition (per cutlet)
Approximate:
- Calories: ~390
- Net Carbs: 3–4g
- Fat: 28g
- Protein: 31g
