Mouthwatering Keto Schnitzel with Creamy Mushroom Sauce

Allergens

Eggs, almonds

Ingredients

• 1. 2 large boneless, skinless chicken breasts or pork loin cutlets (for a leaner option) 2. 1 cup almond flour 3. 2 large eggs 4. Salt and pepper, to taste 5. 2 tablespoons olive oil 6. 8 oz fresh mushrooms, sliced 7. 1/2 cup heavy cream 8. 1/4 cup chicken or vegetable broth 9. 1 tablespoon butter 10. Fresh parsley, chopped, for garnish

Instructions

1. In a shallow dish, beat the eggs and season with salt and pepper.
2. In another shallow dish, place the almond flour.
3. Slice the chicken or pork cutlets into 1 inch thick pieces, tenderizing as needed.
4. Dip each piece of meat into the egg mixture, then coat in almond flour, pressing to adhere.
5. Heat olive oil in a large skillet over medium heat and fry the schnitzel until golden brown on both sides, about 3 4 minutes per side.
6. Remove schnitzel from the pan and set aside.
7. In the same skillet, sauté mushrooms until tender, about 5 minutes.
8. Add heavy cream, broth, and butter to the skillet with the mushrooms.
9. Simmer for 2 3 minutes or until sauce thickens.
10. Season with salt and pepper to taste.
11. Serve schnitzel with the creamy mushroom sauce, garnished with fresh parsley.

Chef’s Insight

The key to perfect schnitzel is to ensure the meat is thinly pounded, evenly coated in almond flour, and cooked to a golden brown.

Notes

For an added touch of luxury, serve schnitzel over a bed of sautéed spinach or steamed broccoli.