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Keto Chicken Schnitzel

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Mad Creations Pork Rind Chicken Keto Schnitzel…….how AHHH-mazing does that sound?

To me LCHF affords me the ability to really go crazy with the imagination and create some extremely tasty and indulgent food.  Like really yummy indulgence!

This is a great way to definitely out-do a basic bread crumb and have all of your friends and family wanting to convert to keto.  I choose to use Poppa Porkys rinds as they are totally compliant as they are cooked in lard only.

If you love this you really need to check out the Naked Taco

Such a simple dish that everyone will ask you to make it again and again


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MAd Creations Pork Rind Chicken and Aztec Salad

Mad Creations Ketogenic Pork Rind Chicken Schnitzel

Chicken Schnitzel goes to a whole new level with a pork rind coating.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Lunch
Cuisine: Mexican
Recipe Category: Low Carb
Calories: 501kcal
Author: Megan Ellam
Servings: 2 schnitzels
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Chicken Schitzel

  • 1/2 cup pork rinds i just buy compliant pre cooked ones
  • 1/4 cup parmesan grated, place around 50-70g of parmesan into Thermo and blitz for 10 secs / speed 10
  • 1 egg beaten
  • 350 g chicken breast butterflied
  • salt
  • 1/4 tsp chipotle powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smokey paprika
  • duck fat for frying
  • Optional extra 100 gm grated Monterey Jack or Mozzarella Cheese

Aztec Salad

  • baby spinach
  • quarter of an iceberg lettuce
  • fresh coriander or flat leaf parsley
  • squeeze of fresh lemon
  • salt and pepper to season
  • splash of EVOO

Pico De Gallo

  • 1 to mato diced
  • 1/4 spanish onion diced
  • 1/4 lebanese cucumber diced
  • fresh coriander or parsley chopped
  • fresh lime juice


  • 1 avocado
  • 2 tbsp fresh lime juice
  • 1/2 garlic powder
  • 1/4 tsp sumac
  • 1/4 tsp chipotle powder

To serve

  • Plenty of jalapeños or jalapeño poppers


Pico De Gallo

  • Add all ingredients together in a small bowl, and place in the fridge until ready to use


  • Add all ingredients to thermo or food processor
  • Mix 7 seconds/speed 4
  • Place into small bowl, garnish with a little sumac, or chipotle powder
  • Refrigerate until needed


  • Place your pork rinds into a ziplock bag, release the air, and seal.
  • Gently tap or roll with rolling pin to lightly crush them.  Dont pulverise them, as you want it all to be different consistencies
  • Pour into a large bowl with your grated parmesan, and seasonings
  • Add your butterflied chicken pieces to the beaten egg, then into your crumbing mixture
  • Press firmly to coat well, and reserve on a board or plate, until all are done
  • Cook your schnitzels in duck fat or oil, until lightly golden and cooked through
  • Optional extra.  Before taking out of pan top with some Jack Cheese or Mozzarella and melt

To Serve

  • Place your leafy Aztec Salad vegetables on a plate
  • Top with your Schnitzel, Pico De Gallo, and Guacamole….
  • Oh and don’t forget those Jalapeños….
  • Pure Bliss!


The Net Carbs is 1 gm per chicken schnitzel only plus salad


Serving: 1schnitzel | Calories: 501kcal | Carbohydrates: 13g | Protein: 51g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 208mg | Sodium: 592mg | Potassium: 1240mg | Fiber: 7g | Sugar: 2g | Vitamin A: 960IU | Vitamin C: 18.7mg | Calcium: 187mg | Iron: 2mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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