Pork Panko Breadcrumbs by Mrs. Keto – 0g Carb Pork Crackling Crumbs | High Protein, Gluten Free | Pork Crunch Coating for Fried Chicken | 250g

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This sauce is insanely easy to make and pairs PERFECTLY with Schnitzel. It’s got a nice hit of lemon, but also dreamy and creamy enough to pour over copious amounts and not distract from the Schnitzel. Can I make this ahead of time? Heat– Important to make sure the oil is hot enough or you run the risk of the breading going soggy and falling off. So many recipes call for bread crumbs. They are such an easy way to bind together a recipe or add a crispy coating. Bread, however, has a ton of carbs, so I’ve tried out a bunch of alternatives.

When the rinds are fairly broken down, start rolling the pin to get the crumb size evened out and as small as you want it to be. How much pork rinds for a cup of pork panko But if you don’t have a food processor, a blender is a good option, if you process in batches. Don’t fill the blender more than 1/3 of the way with the rinds at a time. Plastic bag and rolling pin Donkkaseu is still served in restaurants around South Korea, but it's also easy to make at home. Scott shares a recipe for her take on the dish, called Old-School Pork Cutlet, in her cookbook. You’ll want to use boneless pork chops. It’s important to trim the fat, or they’ll curl up in the pan. It’s also important to make sure your pork is close to room temp. This will ensure the pork stays nice and juicy as it fries. Pound the Meat!

I have a plethora of recipes that use this fabulous keto bread crumb substitute. Some of my favorites include- Seasoning - I go to town when it comes to seasoning the flour. This results in a panko coating that's popping with flavor as well as perfectly crispy. I add paprika, cayenne pepper, garlic powder, onion powder, mustard powder, white pepper and salt. If you don't have all of these, don't let it stop you, you'll still get a tasty panko crust. Lay down the bag on the counter and, using a rolling pin (or a wine bottle) press down onto the rinds to break them up into smaller pieces.

Step 1: Pat pork schnitzel dry with paper towels, and cut any large pieces in half. Season pork with salt on both sides. Toss the cabbage in a bowl with the Worcestershire sauce and olive oil and season with salt and pepper. Divide the pork cutlets between two individual plates without slicing. Pour the warm brown sauce generously over the top. Serve with shredded cabbage salad.Place the pork cutlets in a single layer in the air fryer basket and lightly spray the tops with oil. (Depending on the size of your air fryer, you may need to air fry in two batches). Scott's food career began after moving to London in 2000 when she was 19, but it really took off after winning an Observer Food Monthly Award in 2019 for a recipe based on her mother's kimchi jjigae. The rustic, spicy stew, typically made with pork belly, tofu and kimchi, was voted Best Readers' Recipe by The Observer's food magazine. Seasonings – A mix of dried basil, oregano, salt, garlic and smoked paprika are added to the panko crumbs to season the breading. Feel free to substitute with other dried herbs and spices. How to make pork schnitzel in the air fryer

To bread the pork, cover each piece in a light coating of flour, dip it in the egg (let any excess egg drip off) and then coat it in the panko crumb mixture. (I use my fingers to lightly press the crumbs into the surface of the pork).

From the book: One Pan. 100 Brilliant Meals

These Pork Schnitzels are crunchy on the outside and juicy on the inside. They’re served with a simple and delicious Lemon Thyme Sauce! Air fry on 400F for 5 minutes. Flip the pork over, spray the tops and air fry for another 3-5 minutes. Remove the pork from the fridge. Scrape off as much of the marinade as possible and pat the meat dry with kitchen paper. Have three shallow, rimmed plates or trays ready: one filled with the flour, one with the egg and one with the panko breadcrumbs. Spray the breadcrumbs with a little water to moisten.