Low Carb Parmesan Herb Pork SchnitzelsSchnitzels, or “chicken-fried steaks” are a popular dish all over the world, but how about a pork version? Our Low Carb Parmesan Herb Pork Schnitzels are crispy on the outside and moist and tender on the inside.

We like to serve ours with a side of Buttery Cauliflower Mash and a squeeze of Lemon. They’re also great accompanied by our Sour Cream & Chive Broccoli Mash.

The recipe makes 4 serves. These schnitzels can easily be cooked ahead of time, sliced and added to a salad for lunch or dinner.

While we’ve used pork top round steaks for our schnitzels, boneless pork chops, loin and tenderloin also work well.

Low Carb Parmesan Herb Pork Schnitzels

Ingredients for Making Your Low Carb Parmesan Herb Pork Schnitzels:

  • 14 ounces Pork Top Round, cut into 4 thin steaks
  • 1 Egg
  • 1 tablespoon of Heavy Cream
  • 1 tablespoons of Water
  • 3/4 cup Parmesan Cheese, finely grated
  • 1 tablespoon of Italian Herb & Spice Blend
  • 1/2 teaspoon of Pepper
  • Oil for deep frying (see our Best Oil for Deep Frying article to make the best choice)

Instructions for Making Your Low Carb Parmesan Herb Pork Schnitzels:

  1. Preheat your deep fryer to 180C/355F.
  2. Using a meat mallet or tenderizer or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm.
  3. In a bowl, add the egg, cream and water and whisk until combined.
  4. On a small baking tray, sprinkle over the parmesan, Italian Herb & Spice Blend and pepper. Give a light stir to mix the “breading”.
  5. Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
  6. Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.
  7. Remove the schnitzels from the oil and allow to drain before serving.

If you want to make a larger batch of Low Carb Parmesan Herb Pork Schnitzels, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Parmesan Herb Pork Schnitzel (Gluten Free, Ketogenic)
Low Carb Parmesan Herb Pork Schnitzels
Low Carb Parmesan Herb Pork Schnitzels
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Yum
Schnitzels, or “chicken-fried steaks” are a popular dish all over the world, but how about a pork version? Our Low Carb Parmesan Herb Pork Schnitzels are crispy on the outside and moist and tender on the inside.
Servings Prep Time Cook Time Passive Time
4serves 15minutes 10minutes 0minutes
Servings Prep Time
4serves 15minutes
Cook Time Passive Time
10minutes 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat your deep fryer to 180C/355F.
  2. Using a meat mallet or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm.
  3. In a bowl, add the egg, cream and water and whisk until combined.
  4. On a small tray, sprinkle over the parmesan, Italian Herb & Spice Blend and pepper. Give a light stir to mix the “breading”.
  5. Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
  6. Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.
  7. Remove the schnitzels from the oil and allow to drain before serving.
  1. Preheat your deep fryer to 180C/355F.
  2. Using a meat mallet or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm.
  3. In a bowl, add the egg, cream and water and whisk until combined.
  4. On a small tray, sprinkle over the parmesan, Italian Herb & Spice Blend and pepper. Give a light stir to mix the “breading”.
  5. Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
  6. Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.
  7. Remove the schnitzels from the oil and allow to drain before serving.
Recipe Notes

Nutrition Facts
Low Carb Parmesan Herb Pork Schnitzels
Amount Per Serving
Calories 370 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 131mg 44%
Sodium 733mg 31%
Potassium 386mg 11%
Total Carbohydrates 1g 0%
Sugars 0.04g
Protein 24g 48%
Vitamin A 6%
Vitamin C 0.02%
Calcium 26%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.