Keto Fried Pork Cutlet
Elevate your dinner game with this mouthwatering Keto Fried Pork Cutlet recipe, a low-carb twist on the classic breaded favorite. Perfectly tender pork cutlets are coated in a crispy almond flour and Parmesan crust, seasoned with garlic, onion powder, paprika, and a hint of black pepper for a flavor-packed bite. With a creamy egg wash that ensures every cutlet is beautifully coated, these golden-brown delights are pan-fried to perfection in olive oil for a satisfying crunch without the carbs. Ready in just 35 minutes, this keto-friendly meal is perfect for busy weeknights and pairs beautifully with a fresh green salad or roasted vegetables. Whether you're following a ketogenic diet or simply craving a lighter version of a fried classic, these cutlets promise to become a go-to favorite for your table!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Olive oil
Instructions
Begin by patting the pork cutlets dry with paper towels. Set aside.
In a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and paprika. Mix well until the ingredients are thoroughly combined.
In another shallow bowl, beat the eggs with the heavy cream until smooth.
Dip each pork cutlet into the egg mixture, ensuring it is fully coated. Allow any excess to drip off.
Immediately dredge the coated cutlet in the almond flour mixture, pressing gently to ensure the coating adheres well. Repeat for all cutlets.
In a large skillet, heat olive oil over medium heat until shimmering.
Carefully place the coated pork cutlets into the hot oil. Cook for about 4-5 minutes on each side or until the coating is golden brown and the pork is cooked through (the internal temperature should reach 145°F).
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.7 g | 333% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.0 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 810 mg | 62% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
