Low Carb German Jägerschnitzel

This low carb German Jägerschnitzel is a deliciously crispy pork rind coated pork chop topped with flavorful mushroom gravy. The perfect keto take on a classic schnitzel!

Being half German, Germany holds a special place in my heart and so does its food. Classically, German food is rather heavy on meat, potatoes, and plenty of carbs.

I wanted to come up with lighter, gluten-free, and keto-friendly way to create one of my favorite German dishes- pork schnitzel.

If you are in desperate need of some comfort food then this zero carb pork rind coated schnitzel is a perfect way to have your schnitzel and eat it too! 

Below you will find a detailed outline on tips for prepping the pork chops, breading options that fit a lower carb diet, and tips for cooking as well. Grab all the info below and let’s dive in!

“School” Supplies:

• Rolling Pin/ Meat Tenderizer
• Parchment Paper
• Mixing Bowls
• Knife & Cutting Board
• Measuring Cup/ Spoons
• Frying Pan

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.

Ready to begin cooking? Simply jump to the recipe below and begin.

What Is Jägerschnitzel?

Schnitzel is a fried and breaded pork cutlet, but Jägerschnitzel is a fried and breaded pork cutlet topped with a rich mushroom gravy sauce.

There are many different types of schnitzel but this one is my favorite. You can still enjoy eating breaded and fried foods even if you are on a low-carb ketogenic diet or are looking for alternatives that are gluten-free as well.

Ingredients for Jagerschnitzel:

Pork Schnitzel:

• Pork Chops– Use thin cut, boneless pork chops (also know as a pork cutlet) or buy larger pork chops and pound them to be about 1/2 inch thick for this recipe.
• Pork Rind Crumbs– Pork Rinds are zero carb and help you achieve a very crispy crust (plus the breading stays on). You can swap for almond flour but it does burn easier so be mindful during the cooking process.
• Egg– Use the egg to coat the pork chop before dipping it into the flour or pork rinds.
• Water
• Avocado Oil – A higher smoke point oil that’s neutral in flavor works best for shallow frying the schnitzel.
• Salt & Pepper
• Parsley– Optional, for garnish.

Mushroom Gravy:

• Baby Bella Mushrooms– Slice your mushrooms before cooking them.
• Yellow Onion
• Garlic
• Thyme– You can use fresh or dried thyme here.
• Beef Stock
• Arrowroot Powder– This acts as a thickening agent for the gravy in place of flour (like in a traditional roux).
• Worcestershire Sauce
• Red Wine Vinegar– A splash of vinegar at the end will round out the flavors of the sauce.
• Olive Oil
• Butter

Preparation:

German Mushroom Gravy:

The trick to making this gravy is to use a wide saucepan so the mushrooms brown beautifully and the even heating helps encourage the sauce to thicken.

1. To start the gravy, begin by cooking the onions in some olive oil for 5 minutes then adding in the slice mushrooms to brown. Season with the minced garlic, salt, thyme, red wine vinegar and Worcestershire sauce
2. Typically a gravy is thickened with flour or cornstarch. In order to thicken this and keep this dish low carb and gluten-free, I used a small amount of arrowroot powder. Add the butter the mushroom mixture then pour the arrowroot powder over everything and toss it gently to combine. This will form a slight paste.
3. Slowly pour in the beef stock and carefully mix everything together so the arrowroot powder dissolves.
4. Once added, bring up the temperature and allow the gravy to thicken. Stir occasionally as needed and remove it from the heat to help it set up a bit more.
5. Top it all off with some fresh parsley if desired.

The Schnitzel:

The schnitzel part of this recipe couldn’t be easier! Not crazy about pork? This recipe can easily be subbed with chicken breast and it would be just as delicious. 

1. Begin by heating a neutral oil on medium heat (about 350 degrees F) in a wide frying pan. I use enough oil to generously coat the bottom so you can shallow fry the pork chops.
2. Bread the pork by dipping it in beaten egg and water mixture and then in seasoned pork rind crumbs (instead of bread crumbs) or use almond flour. Fry the meat for 4-5 minutes per side in a wide frying pan.
3. Plate the finished schnitzel with the mushroom gravy, serve with a side salad, and dig in!

Tips for Breading the Pork Cutlets:

• Use the wet hand dry hand method: Try to keep your left hand dry and only use your right hand when touching the meat after it went into the egg mixture. This keeps the process easier.
• When breading, make sure the layer of breading isn’t too thick. The thicker it is, the more likely it will fall off due to the weight.
• If you choose to swap pork rinds with almond flour, be cautious of the oil temperature. Almond flour burns easier and could over cook if not careful.
• The trick to a delicious and evenly cooked keto schnitzel is making sure the meat is very very thin before frying. When pounding out your meat, a good tip is to pound the meat out between two pieces of plastic wrap or parchment paper to contain any of the mess.
• I chose to use avocado oil because it has a high smoke point, is good fat, and doesn’t have as strong of a taste as olive oil. You can use any neutral oil that has a high smoke point.
• Try to avoid flipping the meat multiple times because this will loosen the breaded coating and could cause it to break off in the pan. Let the meat cook on one side for 4-5 minutes and flip once. If the meat is thin enough, it should cook in this amount of time.

What To Serve With Pork Rind German Jägerschnitzel:

Try some of my favorite side dishes to pair with this dish:

• Crispy Egg Noodles
• Crispy Artichoke Salad
• Easy Blistered Green Beans
• Smashed Keto Radishes
• Garlic Herb Cauliflower Mash

More Recipes to Try:

• Smoked Onion Crusted Pork Tenderloin
• Chicken Fried Steak Nuggets with Gravy
• Crispy Cajun Chicken Fingers
• Air Fryer Crab Cakes
• Crispy Chicken Quarters