This low-carb variation of classic weinerschnitzel is easily made and delicious. It pairs very well with Sauerkraut.
6 oz Boneless Chicken Breast (Pork or Beef)
¼ cup Coconut Flour
½ cup Ground Pork Rind
Juice of ¼ lemon
Avocado oil for frying
- Dredge in coconut flour
- Stir the egg until fully blended and coat the cutlet.
- Coat the cutlet with pork rind
- Heat the oil in a sauce pan and fry the cutlet until golden brown on each side.
- Sprinkle lemon juice and cook another minute.
- Serve hot.
You can bake the cutlet instead of frying if you’d like.