These Easy Crispy Pork Cutlets are made with a simple gluten free, nut free, made with a keto, low carb breading, making this meal a quick weeknight dinner!
Crispy pork cutlets made with a quick and easy keto breading is a wonderful family friendly meal everyone will love. You can use this keto breading on other meats as well if pork isn’t your favorite.
I’d use this for chicken and even fish! You can also add other seasonings than the ones suggested in the recipe, it’s a very versatile keto breading.
Best part is that even if you have family and friends who don’t follow a keto diet, they will still love and enjoy this easy recipe.
How to Make Keto Breading
You can use a couple of different ingredients to make a keto breading that works well with most any meat. I’ve used protein powder, coconut flour and pork rinds.
I’ve tried a mixture of a few ingredients as well, but for a nut free option I always lean towards pork rinds. Finely ground pork rinds work perfectly to get a nice crispy coating, especially when frying meat.
Dipping the cutlets in eggs then the breading and making sure the oil in your pan is hot and ready to go, will ensure you get a nice crispy coating.
How to Make Crispy Keto Pork Cutlets
Ingredients
You only need a few ingredients for this easy and quick keto recipe.
Pork loin chops, salt, pepper, onion powder, crushed pork rinds/crumbs, fresh sage, 2 eggs and oil for frying
Directions
Season the pork chops on both sides with the salt and pepper. Mix together all of the dry ingredients in a large bowl. Beat the eggs well in a second bowl.
Dredge the pork chops through the egg and then firmly press the crumb mix over them. Set aside on a plate until all four are coated.
Heat approximately ½ an inch of oil in a large skillet.
Place the pork in the hot oil and cook for 7 minutes, turn and cook for another 5 minutes (cooking time will totally depend on the thickness of your pork). Pork is cooked when the internal temperature has reached 165° F.
Drain on absorbent paper and let rest for 10 minutes before slicing and serving.
Store, covered, in the refrigerator for up to 3 days.
Other Recipes you might enjoy:
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Keto Crispy Pork Cutlets
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Servings 4 servings
Calories 406kcal
Ingredients
- 4 pork loin chops (bone in or boneless)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups finely crushed pork rinds
- 1 teaspoon dried onion flakes
- ½ teaspoon onion powder
- 2 teaspoon fresh sage finely chopped
- 2 eggs
- oil for frying (coconut, avocado or ghee)
Instructions
-
Season the pork chops on both sides with the salt and pepper. Mix together all of the dry ingredients in a large bowl. Beat the eggs well in a second bowl.
-
Dredge the pork chops through the egg and then firmly press the crumb mix over them. Set aside on a plate until all four are coated.
-
Heat approx. ½ an inch of oil in a large skillet.
-
Place the pork in the hot oil and cook for 7 minutes, turn and cook for another 5 minutes (cooking time will totally depend on the thickness of your pork). Pork is cooked when the internal temperature has reached 165° F.
-
Drain on absorbent paper and let rest for 10 minutes before slicing and serving. Store, covered, in the refrigerator for up to 3 days.
Notes
Nutrition Info does not include the oil used for frying.
Nutrition
Serving: 1pork chop | Calories: 406kcal | Carbohydrates: 1g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 211mg | Sodium: 877mg | Potassium: 550mg | Vitamin A: 120IU | Vitamin C: 0.9mg | Calcium: 31mg | Iron: 1.2mg
