Almond crusted schnitzel is a delicious twist on the classic Austrian and German dish, where tender, thin-cut pork or chicken is coated in a golden, crunchy layer of ground almonds instead of traditional breadcrumbs. This version is naturally gluten-free and adds a rich, nutty flavor that pairs beautifully with the juicy meat. It’s a quick, satisfying weeknight dinner that feels special enough for a weekend meal.
Ingredients
- 4 boneless pork chops (about 1 lb / 450 g total), or 4 chicken breast cutlets (about 1.25 lb / 565 g)
- 1 cup (100 g) blanched almond flour (or finely ground almonds)
- 1/2 cup (50 g) almond meal (or additional almond flour for a coarser texture)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon Dijon mustard (optional, for flavor)
- 1/2 cup (60 g) all-purpose flour (or gluten-free flour blend, for dredging)
- 1/2 cup (120 ml) neutral oil (like canola or vegetable), for frying
- Lemon wedges, for serving
Instructions
- If using pork chops, place them between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until about 1/4-inch (6 mm) thick. If using chicken breasts, slice them horizontally to create thin cutlets, then pound to even thickness. Pat dry with paper towels.
- Set up a breading station: place the flour in a shallow dish. In a second dish, whisk the eggs with the Dijon mustard (if using). In a third dish, combine the almond flour, almond meal, garlic powder, smoked paprika, salt, and pepper.
- Season the cutlets lightly with salt and pepper. Dredge each cutlet in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the almond mixture, coating both sides evenly. Place the breaded cutlets on a plate.
- Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). You can test by dropping a small piece of almond coating into the oil – it should sizzle immediately.
- Working in batches to avoid crowding, add the cutlets to the skillet. Cook for 2–3 minutes per side, until golden brown and crispy. For pork, cook until the internal temperature reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts) followed by a 3-minute rest. For chicken, cook until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum). Use a food thermometer to check.
- Transfer the cooked schnitzel to a wire rack set over a baking sheet to keep crisp. Repeat with remaining cutlets.
- Serve immediately with lemon wedges.
Tips
- Use blanched almond flour for a finer crust: Blanched almond flour (without skins) gives a smoother, more even coating. Almond meal (with skins) adds a slightly coarser texture and deeper flavor. You can use either or a mix, as in this recipe.
- Don’t skip the flour dredge: The flour helps the egg adhere and prevents the crust from sliding off during frying. For a gluten-free version, use any all-purpose gluten-free flour blend.
- Keep the oil at the right temperature: If the oil is too hot, the crust will burn before the meat cooks; if too cool, the schnitzel will absorb oil and become greasy. Use a thermometer if possible, or test with a small piece.
- Pound the meat evenly: Even thickness ensures even cooking. If some parts are thicker, they may be undercooked while others are overdone.
Serving Suggestions
Serve the schnitzel with a squeeze of fresh lemon juice and a side of German potato salad, spaetzle, or a simple green salad with a light vinaigrette. It also pairs well with lingonberry jam or a dollop of sour cream. For a low-carb meal, serve with roasted vegetables or a cucumber-tomato salad.
Variations
- Chicken or turkey: Substitute chicken or turkey cutlets – adjust cooking time and ensure they reach 165°F (74°C).
- Spicy version: Add 1/2 teaspoon cayenne pepper or chili flakes to the almond coating for a kick.
- Herbed crust: Mix in 1 tablespoon of dried herbs like thyme, oregano, or rosemary to the almond mixture.
- Baked version: For a lighter option, bake the breaded cutlets on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and cooked through. Brush with oil before baking.
Storage and Reheating
Refrigerate leftover schnitzel in an airtight container for up to 3–4 days. To reheat, place on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until crispy. Avoid microwaving, as it will make the crust soggy. You can also freeze breaded (uncooked) schnitzel for up to 2 months – freeze in a single layer, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the cooking time.
Frequently Asked Questions
Can I use pork tenderloin instead of chops? Yes, slice the tenderloin into medallions and pound them to 1/4-inch thickness. They will cook quickly, so monitor the temperature.
Why is my crust falling off? This usually happens if the meat is too wet or the oil isn’t hot enough. Pat the meat dry before breading, and make sure the oil is at the proper temperature before adding the cutlets.
Can I make this dairy-free? Yes, this recipe is naturally dairy-free as written. Just ensure your Dijon mustard is dairy-free (most are).
What can I use instead of eggs? For an egg substitute, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let sit for 5 minutes. This will work but may result in a slightly less crispy crust.
Is almond crusted schnitzel keto-friendly? Yes, using almond flour instead of breadcrumbs makes it low-carb and suitable for a keto diet, as long as the flour used for dredging is also keto-friendly (use a low-carb flour like coconut flour, but note it absorbs more moisture, so use less).
Can I air-fry this schnitzel? Absolutely. Preheat the air fryer to 400°F (200°C), lightly spray the breaded cutlets with oil, and cook in a single layer for 8–10 minutes, flipping halfway, until golden and cooked through.
Related
- Oatcakes and Jam: A Simple Scottish Classic
- Olive Oil Oatcakes: Easy Scottish-Style Recipe
- Oatcakes or Bread: Simple Griddle Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).