Keto Wiener Schnitzel with Almond Breading
A classic Wiener Schnitzel is dredged through three layers of flour and breadcrumbs and delivers roughly 25 to 30 g of carbs per serving from the breading alone. This keto version swaps wheat flour and breadcrumbs for almond flour, finely grated Parmesan and a small amount of coconut flour. The breading stays crispy, golden brown and does not slide off during frying. Each serving lands at approx. 5 g net carbs and 63 g fat. A standout weekend dinner that brings the Austrian classic into keto territory without losing its character.
Key facts at a glance
- Cooking time: approx. 25 minutes, quick enough for a weekend dinner.
- Only approx. 5 g net carbs and 63 g fat per serving.
- Ingredients: veal cutlets, almond flour, Parmesan, coconut flour, egg, ghee.
- Made for anyone who wants a classic Wiener Schnitzel without wheat flour.
Ingredients
One serving is a complete dinner with a side salad; if you are very hungry, add a second small salad plate or some celery fries.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Veal cutlets | 2 pieces of 180 g each, pounded thin | |||
| 2 pieces of 180 g each, pounded thin | ||||
| Almond flour | blanched, fine | |||
| blanched, fine | ||||
| Parmesan | finely grated | |||
| finely grated | ||||
| Coconut flour | - | |||
| Egg | beaten | |||
| beaten | ||||
| Ghee | for frying | |||
| for frying | ||||
| Butter | for serving | |||
| for serving | ||||
| Salt | - | |||
| Black pepper | - | |||
| Nutmeg | - | |||
| Cherry tomatoes | halved | |||
| halved | ||||
| Arugula | - | |||
| Cucumber | sliced | |||
| sliced | ||||
| Olive oil | approx. 2 tsp, for the salad dressing | |||
| approx. 2 tsp, for the salad dressing | ||||
| White wine vinegar | approx. 1 tsp, for the dressing | |||
| approx. 1 tsp, for the dressing | ||||
| Lemon slices | for serving | |||
| for serving | ||||
| Parsley | finely chopped, for garnish | |||
| finely chopped, for garnish | ||||
Preparation
Pound the veal cutlets between two sheets of plastic wrap to about 4 mm thick. Dredge in coconut flour, dip through the beaten egg and press into the almond flour and Parmesan mixture. Heat plenty of ghee and fry the cutlets for approx. 2 minutes per side until golden brown. Serve with a lemon slice, a pat of butter and a small side salad.
Why this schnitzel fits a keto diet
The classic Viennese breading made from flour, egg and breadcrumbs delivers about 25 to 30 g of carbs per cutlet, so a single schnitzel can blow up an entire day's keto budget. Almond flour brings only about 1.5 g net carbs per 30 g; Parmesan is essentially carb-free (around 0.4 g per 15 g); coconut flour carries a bit more starch but at 5 g per serving stays under 1.5 g of carbs. All in, the breading lands at roughly 3 g net carbs per serving. The fat content climbs sharply thanks to the almond flour and Parmesan mixture, while in the classic schnitzel almost all the fat comes from the ghee. Protein-wise the dish stays very high (approx. 62 g per serving), which is perfectly fine for a Saturday dinner but should not become the norm in a consistently fat-heavy keto plan.
Source: USDA FoodData Central - Veal, leg, cutlets , Max Rubner-Institut - German Food Code (Bundeslebensmittelschlüssel)
Why almond flour plus Parmesan, not almond flour alone?
Pure almond flour produces a rather soft breading because it lacks the starch that gives regular breadcrumbs their crust when frying. Grated Parmesan melts and caramelises in the heat, building exactly the crisp structure that wheat breadcrumbs normally provide. Grated hard cheese is the one ingredient that makes an almond flour breading truly worthy of the name Wiener Schnitzel. If you would rather skip Parmesan, the same amount of Grana Padano or Pecorino works just as well, but no non-cheese substitute performs as reliably.
Coconut flour first, not almond flour, for the initial dredge
Before the egg, the meat needs a finely binding layer or the breading will slide off during frying. Almond flour is too coarse for this; coconut flour binds more finely and absorbs the surface moisture from the meat. Just 5 g per serving is enough, more makes the breading dry and bitter.
How to serve and vary the keto Wiener Schnitzel
From experience, the most important things about a Wiener Schnitzel are the heat level and the amount of ghee: the fat has to be properly hot (around 170 °C / 340 °F) and the schnitzel should sit halfway submerged. Only then does the breading get that signature wavy lift. The classic sides are parsley potatoes and lingonberry compote; for keto we swap those for a lemon slice and a simple salad of arugula, cherry tomatoes and cucumber. If you miss the sweet-sour note of the lingonberries, simmer 20 g of cranberries with 1 tbsp water and 1 tsp erythritol for 5 minutes for an unsweetened cranberry sauce, about 1 g net carbs per tablespoon.
Schnitzel and meal prep
Schnitzel is best straight from the pan, the breading loses crispness when reheated. What you can prep ahead: pound the cutlets the evening before (store between plastic wrap in the fridge), mix the dry breading and have the egg ready. For leftovers, keep the cooked schnitzel in the fridge (max. 24 h) and reheat uncovered at 180 °C / 355 °F fan-assisted for 8 minutes; the microwave turns the breading soggy. Freezing is possible but costs noticeable crispness, freshly prepared schnitzel is always better.
Pork or turkey cutlets instead of veal
If you cannot get veal or prefer not to use it, pork loin cutlets (officially then called Schnitzel Wiener Art) or turkey cutlets work too. Both take the same breading. Pork cutlets bring around 21 g protein and 3 g fat per 100 g; turkey cutlets are leaner still (about 24 g protein, 1 g fat). Cooking time stays the same, 2 minutes per side at 4 mm thickness.
What tips help with the keto Wiener Schnitzel?
- Pound the cutlets between two sheets of plastic wrap, this prevents the fibres from tearing.
- Mix the almond flour and Parmesan just before breading and lay them out in a shallow plate, otherwise the mixture clumps.
- Use ghee instead of butter, butter burns at the required temperature and darkens the breading.
- Gently swirl the pan in a wave motion while the schnitzel fries, this creates the typical wavy breading.
- Drain on paper towel right after frying and serve immediately, every minute of waiting costs crispness.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto context |
|---|---|---|---|
| Calories | approx. 305 kcal | approx. 830 kcal | Very filling main course, works as a standalone dinner without extra sides. |
| Very filling main course, works as a standalone dinner without extra sides. | |||
| Fat | approx. 23 g | approx. 63 g | Very keto-typical, almost entirely from ghee, Parmesan and almond flour. |
| Very keto-typical, almost entirely from ghee, Parmesan and almond flour. | |||
| Net carbs | approx. 1.8 g | approx. 5 g | Low, the breading adds about 3 g and the salad another 2 g. |
| Low, the breading adds about 3 g and the salad another 2 g. | |||
| Sugar | approx. 0.3 g | approx. 1 g | Very low, no added sugar, no breadcrumbs. |
| Very low, no added sugar, no breadcrumbs. | |||
| Protein | approx. 23 g | approx. 62 g | Very high, the cutlet and Parmesan together push protein right up. |
| Very high, the cutlet and Parmesan together push protein right up. | |||
| Salt | approx. 1 g | approx. 2.6 g | Moderate, from Parmesan and seasoning; salt sparingly on top. |
| Moderate, from Parmesan and seasoning; salt sparingly on top. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Does an almond flour breading really taste like Wiener Schnitzel?
Very close, especially with the Parmesan in the mix. The breading turns crispy and golden brown, the flavour is nuttier than the original which actually suits the schnitzel well. If you want a cleaner taste, drop the Parmesan share to 25 % and use more almond flour instead, though you will lose noticeable crispness.
Can I use olive oil instead of ghee?
Possible, but not recommended. Olive oil has a lower smoke point and a strong character that clashes with Wiener Schnitzel. Ghee (or clarified butter) has a smoke point of around 200 °C / 390 °F, a neutral buttery flavour and is the historically correct choice. If you have no ghee, use coconut oil (also about 200 °C smoke point), but expect a slight shift in flavour.
Does this schnitzel fit a keto weight-loss plan?
Yes, with one serving and no extra sides. At approx. 830 kcal per serving it is calorie-dense but very satiating thanks to the high protein content. If you are aiming to lose weight, stick to the salad as the only side and skip any fries alternative. One serving is a complete main meal.
How do I get the signature Wiener Schnitzel wave?
Three things matter: plenty of ghee in the pan (the cutlet should be half-submerged), high heat (170 °C / 340 °F, a wooden spoon handle held in the fat should show fine bubbles) and swirling the pan while frying. The hot fat then washes under the breading and lifts it slightly off the meat, creating the characteristic waves.
Which sides are keto-friendly?
A simple leaf salad with vinegar and oil dressing (endive, arugula, lollo) works beautifully, as do grilled cherry tomatoes or oven-baked celery fries. Each side adds roughly 2 to 4 g net carbs per serving. Potato salad and pan-fried potatoes are off the table on keto, as is jarred lingonberry compote (usually sugared).