Category Archives: Entrées

Keto Schnitzel ala Holstein

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Keto Schnitzel ala HolsteinKeto Schnitzel ala HolsteinKeto Schnitzel ala Holstein. As we diabetics and low carbers know, wheat flour is a no no, however, we have other tricks to use and one of them is Ground Pork Rinds.  When used as a meat coating, it imparts a very pleasing beautiful golden bronze color to any veal, chicken, or pork schnitzel including this keto schnitzel ala holstein.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pork Schnitzel ala Holstein
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Ingredients
  1. 1 Lb Pork Cutlets
  2. 1 C Pork Rind Crumbs
  3. 1 Well Beaten Egg
  4. 2 T Butter
  5. 2 T Olive Oil
  6. ¼ C Capers
  7. ¼ C Lemon Juice
  8. 2 T Butter (Yeah, More Butter)
  9. 2 T Butter (Yeah, Even More Butter)
  10. 4 Eggs
  11. Salt & Pepper
Instructions
  1. Lightly salt and pepper each piece of meat, wash in beaten egg, and dredge in crumbs.
  2. Put butter and olive oil in large sauté pan and when butter just starts to turn color add cutlets. When cooked, take out of pan and plate. Return pan to lowered heat. Add lemon juice and capers. Add 2 T butter and swirl. This will thicken your sauce.
  3. In separate pan add ½ T butter and fry each egg over easy and place over cutlets.
  4. Spoon sauce over each egg topped cutlet.
  5. 4 Servings
  6. 569 Calories, 43.9g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. This dinner goes well with asparagus and hollandaise and I like it with sauerkraut.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze

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Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze Low Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze. These are the first pictures I have done for this recipe because for many years I have purchased pork tenderloin from my local butcher shop, the pigs are only about 200-220 lbs., hence the tenderloins are only about 8-10 oz. which for me is perfect but not to slice twice, stuff, and bake.  I bit the bullet and bought a conventional tenderloin just to take pics.  I also now use Natural Directions Organic Dijon Mustard and as you can see it does not hold up as well as it is a bit thinner than Grey Poupon so the little crowns look kinda bare.  Not to worry, the taste is absolutely terrific.  I do eat this from time to time but now I just dip a bite of meat into the sauce and if you are looking for a garlicky piquant meal then this low carb pork tenderloin-dijon garlic rosemary glaze is gonna do it for you.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pork Tenderloin/Dijon Garlic Rosemary Glaze
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Ingredients
  1. 1 Large Pork Tenderloin
  2. ¼ C Dijon Mustard
  3. 3 T Allulose***
  4. 2 t Crushed Garlic***
  5. ½ t Dried Crushed Rosemary
Directions
  1. Make two scores (one left and one right of center) about ½” deep lengthwise on top of the tenderloin and spread the glaze into the furrows.
  2. Bake tenderloin in a preheated 350 degree oven for 45 minutes.
  3. Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
  4. Serves 2-3
  5. 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
Notes
  1. I have a confession. I cook my pork to just a little under medium. I definitely want it pink in the center. If you do not then cook it 5-10 minutes longer.
  2. If you want to feed more than two-three people then a boneless center-cut pork loin is best cut for this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/