I have a cool work-around to get that crunchy schnitzel taste without the carbs. You will need two plates and a bowl. Get your thin, schnitzel meat-of-choice and flip it a few times in a plate of buckwheat flour to get a light coating. Then, dip into a bowl which has a lightly whisked egg, until coated all over. Next, transfer to the final plate and coat in almond flour. This is the crumb bit so be generous!