Name: Carnivore Wiener Schnitzel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 veal cutlets; 2 pastured eggs; 2 cups = 470 ml crushed pork rinds; (unrefined sea salt to taste); for frying: 1/2 cup = 120 ml butter, lard, tallow, or ghee

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Are you tired of the same old carnivore dinner recipes and looking to beef up your culinary game? In that case, grab your meat mallet and prepare to pound out some serious flavor with my Carnivore Wiener Schnitzel recipe! This dish is a golden ticket to carnivore’s paradise. Tender-pounded veal cutlets are lovingly coated in crushed pork rinds and fried to perfection in delicious animal fat. It’s the stuff meaty dreams are made of!

But wait, there’s more: This isn’t just any schnitzel—it’s a carnivore’s answer to the breaded classics. We’re skipping the carb and antinutrient-filled breadcrumbs and going full throttle with pork rinds for that extra crunch. Plus, this dish is keto-friendly, so you can indulge without a single carb in sight.

Whether you’re a seasoned carnivore or just dipping your toes into the meat feast, this recipe will have you saying “Auf Wiedersehen” to boring dinners. Let’s dive into this meaty masterpiece and transform your kitchen into a schnitzel heaven.

FAQ: Carnivore Wiener Schnitzel Edition

Welcome to the Carnivore Wiener Schnitzel FAQ section, where no question is too meaty and no answer too crispy! Whether you’re wondering why pork rinds are the secret to schnitzel success or if lederhosen are mandatory kitchen attire (spoiler: they totally are), I’ve got you covered. Prepare to feast on knowledge and a side of absurdity as I tackle your burning schnitzel queries with a dash of humor and a sprinkle of deliciousness!

What is Wiener Schnitzel?

Wiener Schnitzel is the culinary equivalent of a mic drop in the meat world. Traditionally, it’s a breaded and fried veal cutlet that hails from Austria. Think of it as a crispy, golden piece of heaven that’s tender on the inside and crunchy on the outside. It’s so beloved that it’s practically a national treasure!

How does this version differ from the traditional Wiener Schnitzel?

This Carnivore Wiener Schnitzel takes the classic and gives it a meat-loving makeover. Instead of breadcrumbs, we’re using crushed pork rinds for the coating, making it extra crunchy and keto-friendly. Plus, we’re frying it up in animal fat such as butter, lard, tallow, or ghee, which adds a whole new level of flavor and richness. It’s like the traditional schnitzel went to the gym and came back with a six-pack!

Can I use chicken instead of veal?

Sure, but then it wouldn’t be a Wiener Schnitzel—it would be more like a Chicken Schnitzel in disguise. But hey, I won’t tell if you won’t. Just keep in mind that the cooking time might vary a bit.

What if I don’t have a meat mallet?

No meat mallet—no problem! You can use a rolling pin, a heavy skillet, or even your fists of fury (just kidding, kind of). The goal is to get those cutlets nice and thin, about 1/8-inch (3mm) thick.

Are pork rinds really necessary?

Absolutely! Pork rinds are the secret ingredient that takes this schnitzel from “meh” to “magnificent.” They add an unbeatable crunch and flavor that breadcrumbs just can’t match. Plus, they’re plant-free and carb-free, so it’s a win-win.

Can I make this in an air fryer?

Getting all fancy with your air fryer? Well, in that case, you miss all the delicious and nutritious fat that is part of the fun! That said, you can absolutely make this in an air fryer. Just preheat it to 400°F (200°C) and cook the schnitzels for about 8—10 minutes, flipping halfway through. They’ll come out just as crispy and (almost as) delicious.

What’s the best way to serve Carnivore Wiener Schnitzel?

Serve it hot and crispy, immediately after cooking. You can just eat it on its own like the carnivore champion you are. Maybe even with a side of extra pork rinds or crispy bacon for good measure!

Can I eat this for breakfast?

Why not? Who says schnitzel can’t be a breakfast food? Pair it with some eggs and you’ve got yourself a protein-packed start to the day. It’s like saying, “Good morning, world! I’m here to conquer you with my meat prowess!”

What if my schnitzel turns out soggy?

Soggy schnitzel is a sad schnitzel. Make sure your fat is hot but not smoking before you add the cutlets to the skillet. Also, don’t overcrowd the pan—give those schnitzels some room to breathe and crisp up. If all else fails, just blame it on the weather and try again. Practice makes perfect!

Can I wear lederhosen while cooking this?

Absolutely! In fact, it’s highly recommended. Nothing says authentic schnitzel experience like cooking in traditional Austrian attire. Just be careful with the hot fat—lederhosen aren’t grease-proof.

Is it okay to sing while cooking schnitzel?

No singing! Just kidding; not only is it okay, it’s encouraged! Singing while cooking can add a little extra joy and flavor to your dish. Belt out your favorite tunes and let your schnitzel know it’s loved. Just maybe avoid yodeling if you have neighbors.

Enjoy your Carnivore Wiener Schnitzel adventure! May your cutlets be crispy, your pork rinds plentiful, and your lederhosen fitting just right and not too tight.

Step-by-Step Instructions: Carnivore Wiener Schnitzel

Grab your 4 veal cutlets and a meat mallet.

Channel your inner Hulk and pound them…

…until they’re about 1/8-inch (0.3 cm) thick. Hulk smash!

Crack 2 eggs into a shallow bowl.

Whisk lightly. Think of it as giving them a gentle wake-up call.

In another shallow bowl, place 2 cups (470 ml) of crushed pork rinds. If they’re not salted, sprinkle in some unrefined sea salt to taste. Pork rinds deserve a little seasoning love, too!

Take each veal cutlet for a swim in the beaten eggs, making sure both sides are well coated. No cutlet left behind!

Now, press those egg-coated cutlets into the pork rind mixture. Coat both sides thoroughly and press down firmly.

We want that coating to stick like it’s glued!

In a large skillet, heat 1/2 cup (120 ml) of butter, lard, tallow, or ghee over medium-high heat. The fat should be hot but not smoking—think sizzling, not incinerating.

Carefully place the coated cutlets into the skillet.

Cook for about 3—4 minutes on each side…

…until golden brown and crispy. Don’t overcook them! If your skillet looks like a traffic jam, cook in batches.

Remove the schnitzels from the skillet and place them on a serving plate. They’re ready for their close-up.

Serve immediately while hot and crispy.

Enjoy your carnivore creation and feel like the schnitzel superstar you are!

Bon appétit, you meat-loving beast!

How I Came Up with This Easy Carnivore Dinner Recipe

On a busy Thursday evening, I was scrolling through my idea list—a treasure trove of culinary concoctions, half-baked thoughts, and a few doodles of dancing bacon strips. Amidst the chaos, one idea stood out like a golden nugget in a sea of mediocrity: “Carnivore Wiener Schnitzel.” It was like a light bulb moment, but instead of a bulb, it was a crispy, pork rind-coated cutlet gleaming in my mind.

I thought, “Why not?” After all, I was already a fan of the traditional Wiener Schnitzel in my carb-filled youth, and my current love for pork rinds is no secret. Combining the two seemed like a match made in carnivore heaven. Plus, it gave me an excuse to use the meat mallet, which had been gathering dust in my kitchen drawer.

So, I grabbed my ingredients: veal cutlets, pastured eggs, and a bag of pork rinds that I may or may not have been snacking on earlier. With a few whisks, pounds, and presses, the recipe practically developed itself. It was as if the culinary gods were guiding my hands, whispering, “More pork rinds, more crunch!”

In no time, I had my first batch sizzling away in a skillet of hot butter. The aroma was intoxicating. As I took my first bite, I knew I had struck gold. The Carnivore Wiener Schnitzel was born, and my taste buds were in pure bliss.

Sometimes, the best ideas come from a busy life and a whole lot of love for meat!

Here’s the recipe for you to enjoy:

Carnivore Wiener Schnitzel

Yield: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Are you tired of the same old dinner recipes and looking to beef up your culinary game? In that case, grab your meat mallet and prepare to pound out some serious flavor with my Carnivore Wiener Schnitzel recipe! This dish is a golden ticket to carnivore's paradise. Tender-pounded veal cutlets are lovingly coated in crushed pork rinds and fried to perfection in delicious animal fat. It's the stuff meaty dreams are made of!

Ingredients

4 veal cutlets
2 pastured eggs
2 cups = 470 ml crushed pork rinds
(unrefined sea salt to taste)
for frying: 1/2 cup = 120 ml butter, lard, tallow, or ghee

Instructions

Pound the veal cutlets with a meat mallet until about 1/8-inch (3mm) thick.
In a shallow bowl, whisk the eggs lightly.
Place the crushed pork rinds in another shallow bowl. If they are not salted, season with unrefined sea salt to taste.
Dip each veal cutlet into the beaten eggs, ensuring both sides are well coated.
Press the cutlet into the pork rind mixture, coating both sides thoroughly. Press down firmly to ensure the coating sticks well.
Heat the fat in a large skillet over medium-high heat. The fat should be hot but not smoking.
Carefully place the coated cutlets into the skillet. Cook for about 3—4 minutes on each side, or until the coating is golden brown and crispy, and the meat is just cooked through. Don't overcook! If necessary, cook the cutlets in batches to avoid overcrowding the skillet.
Remove the schnitzels from the skillet and place them on a serving plate.
Serve immediately while hot and crispy.

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Tips for Variations

Looking to add a little twist to your Carnivore Wiener Schnitzel—and don’t mind a few plant-based seasonings? Here are some fun and tasty variations to keep things fabulous and keto-friendly:

1. Cheesy Delight: Add 1/2 cup (120 ml) of grated Parmesan cheese to the crushed pork rinds. This will give your schnitzel an extra layer of flavor and a cheesy, crispy crust that’s hard to resist.

2. Pork Swap: Use pork loin cutlets instead of veal. They’re just as delicious and might even be a bit easier on your wallet. Plus, who doesn’t love a good pork cutlet?

3. Liver Lover: For adventurous eaters, use thin slices of liver instead of veal. It’s a nutrient-packed alternative that will make your schnitzel a completely unique dish. Just be prepared for some strong opinions at the dinner table!

4. Spice It Up: Add a teaspoon of smoked paprika or cayenne pepper to the pork rind mixture for a spicy kick. Your taste buds will thank you for the extra zing!

5. Herb Haven: Mix in some dried herbs like oregano, thyme, or chives with the pork rinds. This will add an aromatic touch and elevate the flavor profile of your schnitzel.

6. Garlic Goodness: Mix some high-quality garlic powder into the pork rinds. Garlic lovers will appreciate the subtle yet delicious infusion of flavor.

7. Luscious Lemon: Add some freshly grated lemon zest from organic lemon to the egg mixture for a fresh, zesty flavor that complements the rich meat and crispy coating.

8. Mustard Magic: Spread a thin layer of Dijon mustard on the veal cutlets before dipping them in the egg mixture. This adds a tangy kick and depth of flavor.

Experiment with these variations and make the Carnivore Wiener Schnitzel your own. Who knows, you might just stumble upon your new favorite version! And don’t forget to check my other delicious carnivore recipes!

General Prattling

I swear, I spent most of this week packing products for my online store. I just launched some fabulous new organic spices, plus green apple stevia powder and—drumroll, please—poppy seeds! Can you believe, it’s nearly impossible to find poppy seeds in Finland? I had to bring them to my store because they’re amazing in keto baked goods, with yogurt, and just about everything else.

On top of my spice-packing frenzy, I played the role of mommy taxi. On Wednesday, I chauffeured my son to my mom’s for the rest of his one-week fall holiday, and then on Saturday, I picked him up. Each trip was a six-hour marathon drive, but I didn’t mind a bit. I love driving and always enjoy catching up on interesting podcasts and audiobooks.

And as if that wasn’t enough, I also got my hands on 53lbs (24kg) of meat for my upcoming jerky product. Well, I have launched it to my private community, and they went absolutely bonkers for it. They’re buying it up faster than I can produce, declaring it the best thing since sliced bread. I’m bracing myself for a tidal wave of orders once I launch it to the wider audience. Busy times ahead, but hey, I wouldn’t have it any other way!