This low-carb variation of classic weinerschnitzel is easily made and delicious. It pairs very well with Sauerkraut.

Ingredients:(per serving)

6 oz Boneless Chicken Breast (Pork or Beef)
¼ cup Coconut Flour
½ cup Ground Pork Rind
1 egg
Juice of ¼ lemon
Avocado oil for frying


  1. Dredge in coconut flour
  2. Stir the egg until fully blended and coat the cutlet.
  3. Coat the cutlet with pork rind
  4. Heat the oil in a sauce pan and fry the cutlet until golden brown on each side.
  5. Sprinkle lemon juice and cook another minute.
  6. Serve hot.

You can bake the cutlet instead of frying if you’d like.