Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
No results in title/ingredients found. Press enter to perform an advanced search.
Low Carb Tonkatsu with Sauce Recipe
Prep Time
15 minutes
Total Time
30 minutes
Yield
2
servings
Ingredients
- ½ pound pork loin (boneless, thin cutlets)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup almond flour
- 2 eggs
- 2 oz pork rinds (crushed)
- 1 tablespoon sugar-free ketchup
- 2½ teaspoon Worcestershire sauce
- ½ teaspoon oyster sauce
- ½ teaspoon monkfruit/erythritol sweetener
- 2 cups cabbage (shredded)
- 1 wedge lemon (optional)
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
13
g
Protein
53
g
Fat
45.5
g
Calories
678
Tonkatsu with Sauce brings a unique twist to your weeknight dinner. This recipe features thin-cut pork loin coated in almond flour and crushed pork rinds, making it a satisfying low-carb option. With just 13 grams of carbs per serving, it's ideal for those following a keto lifestyle. Serve it over a bed of cabbage and drizzle with a homemade sauce for a fulfilling meal that supports your health goals.
Instructions
- Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides. Set aside.
- Sauce: In a small mixing bowl, combine sugar-free ketchup, Worcestershire sauce, oyster sauce and sweetener. Mix then set aside.
- Get three mixing bowls or shallow bowls. Fill one mixing bowl with almond flour, the second bowl with beaten eggs, and the last bowl with crushed pork rinds. In this order, dip and coat each pork cutlet: almond flour > eggs > crushed pork rinds. Once coated, place on a holding plate.
- In a frying pan, add enough oil to cover about ½ inch from the bottom of the pan and heat up to 375F.
- On medium heat, fry 2-4 pork pieces at a time. Note: Cook time will depend on the thickness, but for the thin ones, it takes about 1-5 minutes and the thicker ones will be around 5-3 minutes each side. Flip pork cutlets and cook until internal temp reaches 145F and crust is golden brown.
- Transfer cooked pork cutlets to a paper towel-lined plate to remove excess oil.
- Slice the pork cutlets into ½ inch slices and plate onto a bed of cabbage (1 cup per serving). Enjoy with drizzled sauce and optional squeeze of lemon!
Find your next recipe
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
No results in title/ingredients found. Press enter to perform an advanced search.