Keto Pork Schnitzel with Jicama Fries

Savor the crunch and flavor of a classic Schnitzel and fries, reimagined for the keto diet. This Keto Pork Schnitzel with Jicama Fries offers a satisfying, low-carb alternative to a beloved dish, complete with a crispy crust and a side of seasoned jicama fries.

Course Dinner

Cuisine German

Keyword Jicama Fries, Keto Dinner, Keto Pork Schnitzel, Low Carb Schnitzel

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 540kcal

Equipment

Meat mallet or rolling pin
Two shallow dishes
Large skillet
Baking sheet
Parchment paper
Large Bowl

Ingredients

For the Pork Schnitzel:

4 pork loin chops about 1 lb or 450g, pounded to 1/4 inch thickness
1 cup almond flour 112g
1 tsp paprika 2g
½ tsp garlic powder 1g
½ tsp onion powder 1g
Salt and pepper to taste
2 large eggs beaten
¼ cup olive oil 60ml for frying

For the Jicama Fries:

1 medium jicama about 1 lb or 450g, peeled and cut into fries
2 tbsp olive oil 30ml
1 tsp smoked paprika 2g
½ tsp garlic powder 1g
Salt and pepper to taste

Instructions

Begin by setting up your breading station. In a shallow dish, combine almond flour, paprika, garlic powder, onion powder, salt, and pepper. In a separate dish, place the beaten eggs.
Dip each pork chop into the egg mixture, ensuring both sides are well coated. Allow the excess to drip off before pressing each chop into the almond flour mixture, turning to coat evenly on both sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded pork chops and cook for 3-4 minutes on each side or until golden brown and cooked through. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
Transfer the cooked Schnitzel to a paper towel-lined plate to drain any excess oil.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss jicama fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Spread the jicama fries in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until fries are golden and crisp on the edges.

Notes

Ensure pork chops are dry before breading for better adherence.

Jicama can retain a slight crunch even after baking, which adds a unique texture to the fries.

Adjust seasoning to taste, and feel free to add other spices or herbs to the almond flour mixture for additional flavor.

Leftovers can be stored in an airtight container and reheated in the oven for best results.

Nutrition