Keto Polish Pork Schnitzel

Polish keto pork schnitzel with a breadcrumb coating made from Keto Multigrain Bread BeKeto. The dried and ground bread replaces wheat flour. The coating is crispy, golden and looks identical to the original. The rest of the recipe is unchanged.

Three coating steps: almond flour, egg, breadcrumbs from Keto Bread BeKeto. Fry in lard or Ghee BeKeto in well-heated fat, 3-4 minutes per side.

Keto Polish pork schnitzel recipe

Why Keto Multigrain Bread in this recipe?

Keto Multigrain Bread

• Ground into breadcrumbs gives a golden, crispy coating indistinguishable from the original
• Rich in fibre and protein – a coating that satisfies, not just crunches

Amelia

Nutritionist

Used in this recipe:

• Out of stock

  

  Rich In Protein And Fibre
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  Keto Multigrain Bread 360g

  £ 6.79 GBP

  ✔ The only bread that contains up to 30 g of protein per 100 g!

  ✔ Contains almost 10 g of OMEGA 3 and OMEGA 6 acids per 100 g

  ✔ Only 1.8 g of carbohydrates per slice

  ✔ Nutritious and filling

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• 

  Rich In Vitamins A, D, E And K

  Ghee Butter 240g

  £ 8.19 GBP

  ✔ Ideal for frying

  ✔ Rich in vitamins A, D, E and K

  ✔ Perfect for the Bulletprooff Coffee

  ✔ Liquid gold for your health and flavour

  ✔ 100% natural, without artificial additives

  ✔ Contains linoleic acid - helps with weight control and supports the metabolism

  Ghee Butter 240g quantity

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Preparation:

Two things are key: hot fat before placing the schnitzel and thoroughly drying the bread before grinding. Damp breadcrumbs will not give a crispy coating.

Dry the Keto Multigrain Bread BeKeto in the oven or in a pan, then grind or grate into fine breadcrumbs. Season with a pinch of salt and pepper.

Pound the pork slices thin with a meat mallet. Season both sides with salt and pepper.

Prepare three plates: almond flour, beaten egg, breadcrumbs from Keto Bread BeKeto. Coat the schnitzel in almond flour, then egg (shake off excess), then press firmly into the breadcrumbs.

Heat lard or Clarified Butter Ghee BeKeto in a pan. The fat must be well heated before placing the schnitzel.

Fry over medium heat for about 3-4 minutes per side until the coating is golden and crispy and the meat is juicy inside.

Transfer to kitchen paper to drain excess fat. Serve immediately.

Macro per serving:

• Calories: 513 kcal
• Fat: 31 g
• Carbohydrates: 8 g
• Net carbohydrates: 4 g
• Protein: 50 g
• Fibre: 4 g