The Best Low-Carb Schnitzel

Step 1To make the schnitzel, use a mallet to pound each slice to a thickness to no more than ¹/₄-inch (¹/₂ cm).

Step 2Season the turkey (or chicken) slices with salt and pepper. Optionally, you can marinate the slices in about a cup (240 ml) of pickle juice for 2 hours to add more flavor to the meat.

Step 3If using marinated turkey, remove from the pickle juice and pat dry with a paper towel.

Step 4Sprinkle coconut flour in a plate. Add the slices and coat in the flour from both sides.

Step 5Place almond flour and grated parmesan in another plate and mix to combine. In a third plate whisk the egg with heavy whipping cream and a pinch of salt.

Step 6Dip the coated slices, one at a time, first in the egg. Lift with a fork and let it drip to remove excess egg.

Step 7Transfer to the plate with almond flour and parmesan. Use a spoon to sprinkle on top and then use a fork to turn on the other side and sprinkle to coat again.

Step 8Heat a large pan greased with a tablespoon of ghee (or avocado oil). Once the oil is hot, add the slices. (You can test that by sprinkling a little breading. If it bubbles it's ready!)

Step 9Cook in a single layer on medium for 3 to 4 minutes on each side, until golden brown. Grease with the remaining ghee before cooking the remaining slices.

Step 10Remove from the pan and place in a plate lined with paper towel to remove excess grease.

Step 11Serve hot with lemon wedges, gherkins (pickles) and any salads like this simple lettuce salad, or with roasted vegetables or cauliflower mash. Schnitzels can be enjoyed hot or cold and can be stored for up to 4 days in the fridge.