Keto Jägerschnitzel
Keto Jägerschnitzel-(mostly) authentic German Hunters Cutlets
If you’ve never had Jägerschnitzel, you’re missing out. I absolutely love German Jägerschnitzel! What’s not to love, it’s fried pork and gravy? So when I set out with the righteous task of keto’ifying (I’m about 90% sure that’s a word) my favorite foods, schnitzel was high on the list. Keto Jägerschnitzel, a mouthful both literally and figuratively, is a delicious addition to your keto recipe cookbook. I know keto food people like to go on and on about how you can’t tell some keto recipe isn’t the real thing and how keto bread is just like real bread and yada yada yada. Half the time they’re lying to both themselves and the good people of the low-carb public. So, it is with but the slightest hint of irony I say that you can’t tell this is keto. Any other lurking self-deceptions aside, it’s actually true in this case. It’s amazing. Try it, you’ll love it. Unless you don’t like bacon mushroom gravy that is. In which case there’s something wrong with you, not my beautiful schnitzel sauce…jeez.
my journey to Jägerschnitzel (and schnitzel in general…I guess)
I first had Jägerschnitzel in a small German restaurant that I stopped into on a whim. I was hooked. Before that moment if you had asked me if I like German food my answer most likely would have been underwhelming. I knew I liked pretzels and beer (not recommended on keto, duh). And as ethnically insensitive as that food caricature may be, that’s all I knew. Probably some sort of sausage too, whatever. The point is that I had no idea what I was missing out on, and I was missing a lot. There will probably be some recipe for that delicious German cabbage dish that came on the side at some point too. But, the Keto Culinary test kitchen just isn’t there yet…alas.
The thinly fried pork with that divine mushroom gravy just hit a spot I didn’t even know I had. It’s pure comfort food. It’s rich, savory and filling. It’s perfect any time of year and is sure to wow anyone you serve it to. As a bonus, don’t tell them its keto and see if they notice. You’ll be lying to them and your taste buds all the way to yummy satisfaction.
a bit about schnitzel…
This is for educational purposes only so feel free to skip down to the video showing how to make keto Jägerschnitzel or to the recipe for it below.
Schnitzel is usually a piece of meat that has been pounded thin and then fried. Typically involving a coating of flour, egg, and breadcrumbs. It originated in Austria and is popular all over the world. It’s bre
aded fried meat after all, what’s not to like?
Jägerschnitzel (hunters cutlets) is a specific type of schnitzel served with a mushroom gravy. There are versions in Germany where it is served without breading as well and if you’d like to make it that way, please do! Let me know how it turns out in the comment section in case I haven’t gotten around to trying it. It’s certainly less work and the mushroom gravy is so good that it would make anything taste good. In fact, if there’s any left over after the meat is gone (which is rare, I think it like happened once) I’ll just stand there at the stove and eat the rest with a spoon while my self-control once again gets called into question. It’s that good.
Fake Keto Breading
I’ve seen around the internet different way of mimicking breading and frying. Some use coconut flour, some almond and some use one of the other 600 different odd Franken-flours that man has created in his hubris, mocking both God and nature. Keto flours can be problematic for a couple of reasons. Some aren’t really all that low carb. Or you might have nut allergies. Or, you might eat seasonally and coconuts don’t grow in New York….ever. That’s what makes using ground pork rinds so good. First, they’re zero carbs. Which, the other keto flours can’t really boast. Second, pork rinds are just made from pork, so they’re always season approved and unless you’re allergic to porkor have a religious reason, you’ll be fine. Lastly, pork rinds are already fried. So, you can achieve a nice fried flavor even though you baked them. There might be other applications where you might want to go a different route to achieve a breaded and fried mimick, but pork rinds work beautifully for this recipe. Oh, and one last perk, the specialty keto flours are expensive! 10 bucks or more for a tiny bag of fraud flour? Pork rinds are like 99 cents. If you got some left over they double as a guilt-free keto snack to boot!
Give this recipe for keto Jägerschnitzel a try and let me know in the comments below if it’s as good as I waxed on about or if I’m full of crap and you want your money back. My bet is that you’ll love it.
If you enjoy this recipe for keto German Jägerschnitzel I recommend you give this low-carb recipe for Seared Chicken Thighs with Rosemary Garlic Pan Sauce a try too.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 4 cloves garlic
- 3 cloves shallots
- 200 grams white mushrooms
- 3 stalks parsley
- 3 strips bacon
- 1 pack gelatin
- 1 cup beef broth
- 2 tablespoons butter
- 3 tablespoons Heavy Cream
- 2 tablespoons sherry
- 2 teaspoons lemon juice
- 2 teaspoons Maggi German version
- Salt
- pepper fresh cracked
- 1 bay leaf
- 1 large egg
- 1 tablespoons Heavy Cream
- 4 pork chops lean and boneless
- 4 ounces pork rinds original
Ingredients
Mushroom Gravy
Schnitzel
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- Add gelatin to beef broth and set aside.
- Cut and chop shallots.
- Cut in half lengthwise and slice mushrooms.
- Smash and finely chop garlic.
- Remove heavy stems from parsley and give a rough chop.
- Cut bacon strips in about inch to an inch and a half pieces. Remove any excess fat from pork chops. Place pork chops one by one in a large ziplock bag or between plastic wrap and pound thin.
- Scramble one egg in a mixing bowl with a splash of heavy cream. Salt and pepper the pork chops before dredging in egg mixture. Shake off excess mixture and place in the bowl of crushed pork rinds. After pork is coated thoroughly place on wire rack. Repeat for all chops. Place in 400°degree oven and bake until crispy. Midway through cooking process flip chops for equal crispiness on both sides. (Cooking time about 15 to 20 minutes or until done and crispy)
- In a pan over medium heat add a tablespoon butter and bacon. Fry until 80% done, then add mushrooms. Fry mushrooms for a few more minutes before adding a second tablespoon butter and shallots. Once shallots are tender add a generous amount of fresh cracked pepper. At least a half teaspoon of pepper, but feel free to adjust to taste. Add garlic and allow to cook for another minute before adding the broth mixture and a bay leaf. Add sherry, lemon juice, Maggi and allow to reduce until your desired consistency.
- Add parsley and heavy cream. Taste and add salt and more pepper accordingly. Set to low heat to keep warm until schnitzel is ready.
- Once both sides of the schnitzel are crispy remove from the oven allow to rest on wire rack for a few minutes so that the steam from meat doesn't cause the faux breading to become soggy.
- Finally, plate schnitzel and top with gravy and enjoy!
Nutritional Facts:
Mushroom Gravy per serving(4):
calories: 175
fat: 9 grams
carbs: 9 grams
net carbs: 8 grams
protein: 5 grams
Schnitzel (avg for 6-ounce cut)
calories: 264 grams
fat: 10 grams
carbs: 0
protein: 37 grams
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| MAGGI Seasoning Wurze | Vital Proteins Beef Gelatin : Pasture-Raised, Grass-Fed, Non-GMO |
What kind of gelatin did you use to put in the broth?
I used Knox Unflavored Gelatin. It can be found in almost any grocery store. Other brands of unflavored gelatin should work fine though. Also, if you are using a homemade bone broth, instead of a store bought broth, adding gelatin can be skipped altogether because the broth will already have a lot of gelatin in it naturally. Thanks for checking out my recipe!