Carnivore Viennese Schnitzel

As Germans, schnitzel is one of our favorite foods, and we have posted a pork version which is more common in Germany. However, traditionally, schnitzel is actually a dish from Vienna, Austria where itโ€™s made with veal cutlets that are thinly pounded and breaded, super yummy ๐Ÿ˜

I was lucky to get my hands on some so we decided to give them a little carnivore twist! We breaded these in pork rinds and really enjoyed them ๐Ÿคฏ

To make you need (per portion):

10 ounces of thinly sliced or pounded veal cutlets ๐Ÿฎ

1 large egg ๐Ÿฅš

Pork panko ๐Ÿท- about 3-4 tablespoons

Lard for frying

Seasoning of your choice: we love salt and white pepper, optionally onion and garlic powder

How to:

Make sure your cutlets are thin, if they are too thick for your liking you can pound them with a meat tenderizer . Season the meat from all sides

Preheat a large pan with plenty of lard.

Set up your breading station, beat an egg in one shallow bowl and put pork panko in another.

Next, place the cutlets in the egg and then roll them in the panko. Place into the hot lard and fry for 7-12 minutes on each side until crispy brown. Itโ€™s easier to flip them with forks, and make sure there is always enough hot lard in the pan. Sometimes we add a bit more.

Garnish with lemon slices and optionally serve with this keto cranberry sauce ๐Ÿคฉ

This also works well for chicken or veal cutlets !

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