What crumbs to use for schnitzel

(Edith) #21

When you grind them up and add some seasoning, I don’t think they really taste like pork rinds.

#22

The choices seem to be pork rinds (not a food a I usually eat), almond flour (tried it many times but it is mediocre at best) and parmesan cheese. Are there any other options? I really do love chicken schnitzel and usually when someone makes it I eat it and hope there is not too much breadding on it

I like the fathead pizza crust a lot although there is a cheese aftertaste that I do not love. My issue is that it is a lot of trouble to make and no one in my house will cook it except me because there are so many instructions

I do like the keto rolls from diet doctor which satisfy my need for quick food during the day

(You've tried everything else; why not try bacon?) #23

There is also coconut flour, but it has more flavour to it than almond flour does. That might or might not be an issue, depending on the dish. It might not be usable for schnitzel.

#24

Not a fan of coconut flour in savory dishes, I think it is good in cinnamon rolls https://www.sugarfreemom.com/recipes/keto-low-carb-cinnamon-rolls-sugar-free-almond-flour-free/comment-page-1/ as it is too sweet. Although years ago I was listening to I think a 2Keto podcast with the original dudes and they said something about using half almond and half coconut in a batter to make nuggets, that the two flours cancel each other out. Might have been the dudes or someone else, I tried it once but I am not a deep fry batter person as I hate wasting all the oil and I will not reuse it. Plus it was a lot more work. I find in the schnitzel recipe both almond and coconut are too dry

#25

never a pork rind fan. I tried. I tried hard to eat some LOL but in the end even using them as a crushed crispy on any meat never worked for me. I run from the rinds and I kept thinking, WHAT kind of BAD keto plan or carnivore am I if I hate these things :sunny: :skull: :partying_face:

believe me I felt left out and it nagged me to no end. others just loving ALL they could do with those rinds to make ‘fried foods’ and it never suited me ever and I was like…me, where is me, where is my ‘fried perfection’? :sleepy:, well I learned to live without it is the best way I could go forward :sunglasses:

(KM) #26

Just a thought. My husband likes store-bought keto bread. Now, bread crumbs are just dried out bread. So it might be possible to simply slowly dry / toast keto bread until it crumbles, and then put some seasoning in it. I have not personally tried this, I prefer to stick with simple ingredient foods, but it might work, I would guess the texture, flavor and cooking properties would be closer than pork or nuts or cheese.