Low Carb Pork Schnitzel with Bourbon, Apple, Mustard Sauce
Low Carb Pork Schnitzel with Bourbon, Apple, Mustard Sauce
Ingredients
1 cup almond flour
1/2 cup grated Parmesan cheese
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup olive oil (for frying)
For the sauce:
1/2 cup unsweetened apple cider (or apple juice)
1/4 cup bourbon
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
1. Begin by preparing the pork cutlets. Place the sliced pork between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/8 inch thick. Season both sides with salt and pepper.
2. In a shallow bowl, whisk together the eggs. In another shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Dip each pork cutlet into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture, pressing lightly to adhere.
4. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the coated pork cutlets in batches, cooking for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
5. For the sauce, combine the apple cider, bourbon, Dijon mustard, and apple cider vinegar in the same skillet over medium heat. Stir well and bring to a simmer. Cook for about 5 minutes, allowing the sauce to reduce slightly. Season with salt and pepper to taste.
6. Serve the schnitzels drizzled with the bourbon, apple, mustard sauce.
Serves 4
Nutritional Information (per serving):
Calories: 450
Net Carbs: 6g
Protein: 35g
Fat: 30g
Tips & Variations:
- For a spicier kick, add a pinch of cayenne pepper to the almond flour mixture.
- Substitute the pork with chicken breast for a different flavor profile while keeping it keto-friendly.
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