Low Carb Pork Schnitzel with Bourbon, Apple, Mustard Sauce
Crispy, savory pork cutlets slathered in a tangy, slightly sweet sauce that will make your taste buds sing Easy to make, and of course low carb and gluten free A new family favorite
Crispy, savory pork cutlets slathered in a tangy, slightly sweet sauce that will make your taste buds sing Easy to make, and of course low carb and gluten free A new family favorite
- 1 egg
- 2 tbsp butter
- 2 tbsp sour cream
- 1/4 cup coconut flour
- 1 tbsp fresh parsley chopped
- 1/2 tsp kosher salt
- 1/2 tsp parsley flakes
- 1/8 tsp ground black pepper
- 1 lb thinly sliced boneless pork chops (4 - 6 pieces)
- 1 tsp water
- 2 tbsp oil (i used avocado oil) for frying
- 3 tbsp grated parmesan cheese
- 1/8 tsp garlic powder
- 1 tbsp bourbon
- 1/2 cup grated granny smith apples
- 1 tsp granulated sugar substitute
- 1 tsp whole grain mustard
- Carbohydrate 8.27669344068839 g
- Cholesterol 19.416406257425 mg
- Fat 25.443630643128 g
- Fiber 4.80140291004248 g
- Protein 3.2667221894267 g
- Saturated Fat 20.6810875154446 g
- Serving Size 1 1 servings of pork with sauce (167g)
- Sodium 256.753543763628 mg
- Sugar 3.47529053064591 g
- Trans Fat 1.58171250111407 g
- Calories 269 calories
Step-by-step
- In a small bowl, beat the egg and water together.
- Combine all of the coating ingredients in another small bowl.
- Heat the oil in a nonstick pan.
- Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through - about 2 minutes per side for very thin cutlets. Remove to a paper towel lined plate and keep warm.
- Add the butter, bourbon, sweetener and apples to a small saucepan and cook over medium heat for about 2 minutes until the butter is melted and bubbling and the apples are starting to soften. Remove from the heat and whisk in the sour cream and mustard until fully combined with a creamy texture. Stir in the parsley and serve with the warm pork cutlets and my Red Cabbage, Mint, and Granny Smith Apple Slaw.
Golden coconut flour crusts shatter audibly against tenderized pork upon first bite, releasing rich fats countered by sharp mustard and tart apple. Traditional Austrian schnitzel relies on wheat flour and breadcrumbs to build its exterior structure, which presents a challenge when adapting the dish for alternative diets. Substituting high-carbohydrate grains with a blend of coconut flour and grated parmesan creates a protein-and-fiber matrix that browns rapidly in hot oil. Thinly pounded meat requires exactly two minutes per side in a nonstick pan heated over medium-high heat to reach doneness without scorching the delicate coating. Maintaining a consistent oil temperature prevents the flour from absorbing excessive grease while achieving deep color.
The Mechanics of Alternative Breading
Coconut flour absorbs significantly more liquid than standard wheat flour, requiring whole eggs to hydrate the dry mixture adequately and adhere properly to the cutlet surface. Pressing the meat firmly into the seasoned parmesan blend guarantees an even layer that will not shed during frying. Transferring the cooked cutlets to a paper towel-lined plate absorbs surface lipids while holding the internal temperature steady.Building the Pan Sauce Emulsion
Deglazing the pan with a measured tablespoon of bourbon introduces complex congeners that break down rapidly when simmered with grated Granny Smith apples. Freshly grated fruit releases pectin and cellular juices immediately upon contact with heat, whereas dehydrated or stored apples require extended rehydration time to soften. Whisking cold sour cream into the warm apple reduction off the heat prevents the dairy proteins from curdling and producing a grainy texture.
