Uploaded December 2018 | Updated September 2026, 21 hours ago
If the ice on the lake ever gets thicker, we could ice fish out where I know the fish are! I tried a little fishing from the dock, but no luck. So how about we make wienerschnitzel? The challenge is to make it low carb! Click on SHOW MORE for info & the recipes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Dvorak Polka" from YouTube's music library.
- - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
CAULIFLOWER HASH BROWNS
recipe inspired by the one found here: dietdoctor.com/recipes/low-carb-cauliflower-hash-browns
INGREDIENTS
1 LB riced cauliflower
4 eggs
1 cup shredded sharp cheddar cheese
1½ teaspoons of lemon pepper
½ teaspoon baking powder
½ yellow onion, grated
¼ cup coconut flour
1 tsp salt
¼ to ½ teaspoon pepper
4 oz. butter (one stick), for frying
DIRECTIONS
Add cauliflower to a large bowl. Drain the juice from the grated onion. Add it and remaining ingredients (except butter) and mix well. Set aside for 5–10 minutes.
Melt a generous amount of butter on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 4 to 6 pancakes (about 3–4 inches each in diameter) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Be patient. If you flip the pancakes too soon they may fall apart!
PORK WIENERSCHNITZEL (with optional sauce)
Recipe inspired by the one found here:
tasteofhome.com/recipes/pork-schnitzel-with-sauce
INDREDIENTS:
¾ LB (about 8) veal or pork cutlets, pounded or sliced very thin
1 cup almond flour
2 teaspoons seasoned salt
1 teaspoon pepper
3 large eggs
3 TBS heavy cream with 2 TBS of water
1½ cups ground pork rinds
¾ cup of parmesan (I used Romano in video)
2 teaspoons paprika
2 to 4 tablespoons vegetable oil (2x the orig. recipe)
SAUCE FOR WIENERSCHNITZEL:
(not shown in the video)
⅔ cup chicken broth, divided
⅛ teaspoon xanthan or guar gum
3 tablespoons sour cream
¼ teaspoon dill weed
Salt and pepper to taste
DIRECTIONS:
Meat should be flattened to about ¼ inch or a bit more thickness. In a shallow dish, combine the almond flour, seasoned salt and pepper. In another shallow bowl, combine egg, cream and water (beat well). Place pork rinds, parmesan and paprika in a third shallow dish. Coat meat with almond flour; dip in egg mixture, then allow it to drain. Then coat with pork rind mixture. Place on a plate and let stand for 5 minutes.
In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove to dish and keep warm in oven.
FOR THE SAUCE (optional):
Stir ⅓ cup broth into a skillet, scraping browned bits. In a bowl, combine remaining broth with xanthan or guar gum and whisk until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets.
If the ice on the lake ever gets thicker, we could ice fish out where I know the fish are! I tried a little fishing from the dock, but no luck. So how about we make wienerschnitzel? The challenge is to make it low carb! Click on SHOW MORE for info & the recipes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Dvorak Polka" from YouTube's music library.
- - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
CAULIFLOWER HASH BROWNS
recipe inspired by the one found here: dietdoctor.com/recipes/low-carb-cauliflower-hash-browns
INGREDIENTS
1 LB riced cauliflower
4 eggs
1 cup shredded sharp cheddar cheese
1½ teaspoons of lemon pepper
½ teaspoon baking powder
½ yellow onion, grated
¼ cup coconut flour
1 tsp salt
¼ to ½ teaspoon pepper
4 oz. butter (one stick), for frying
DIRECTIONS
Add cauliflower to a large bowl. Drain the juice from the grated onion. Add it and remaining ingredients (except butter) and mix well. Set aside for 5–10 minutes.
Melt a generous amount of butter on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 4 to 6 pancakes (about 3–4 inches each in diameter) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Be patient. If you flip the pancakes too soon they may fall apart!
PORK WIENERSCHNITZEL (with optional sauce)
Recipe inspired by the one found here:
tasteofhome.com/recipes/pork-schnitzel-with-sauce
INDREDIENTS:
¾ LB (about 8) veal or pork cutlets, pounded or sliced very thin
1 cup almond flour
2 teaspoons seasoned salt
1 teaspoon pepper
3 large eggs
3 TBS heavy cream with 2 TBS of water
1½ cups ground pork rinds
¾ cup of parmesan (I used Romano in video)
2 teaspoons paprika
2 to 4 tablespoons vegetable oil (2x the orig. recipe)
SAUCE FOR WIENERSCHNITZEL:
(not shown in the video)
⅔ cup chicken broth, divided
⅛ teaspoon xanthan or guar gum
3 tablespoons sour cream
¼ teaspoon dill weed
Salt and pepper to taste
DIRECTIONS:
Meat should be flattened to about ¼ inch or a bit more thickness. In a shallow dish, combine the almond flour, seasoned salt and pepper. In another shallow bowl, combine egg, cream and water (beat well). Place pork rinds, parmesan and paprika in a third shallow dish. Coat meat with almond flour; dip in egg mixture, then allow it to drain. Then coat with pork rind mixture. Place on a plate and let stand for 5 minutes.
In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove to dish and keep warm in oven.
FOR THE SAUCE (optional):
Stir ⅓ cup broth into a skillet, scraping browned bits. In a bowl, combine remaining broth with xanthan or guar gum and whisk until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets.
