Cooklist AI
Crispy Pork Cutlet with Tangy Sauce
Savor the mouthwatering delight of this Asian-style Crispy Pork Cutlet recipe. Beautifully coated pork top loin slices, combined with a tangy, homemade sauce, served alongside a crisp shredded cabbage salad and ready in just 30 minutes, makes this the perfect mid-week meal.
22 min
TOTAL TIME
664
CALORIES
$3.10
PER SERVING
Ingredients
Directions
PREPARATION
15 min
PREP TIME
7 min
COOK TIME
22 min
TOTAL TIME
1
Pat the pork dry with a paper towel. Season both sides with salt and pepper.
SALAD
2
Shred the cabbage finely and place on the serving plate.
3
Cut the lemon into quarters and place beside shredded cabbage on serving plate.
SAUCE
4
In a bowl, combine the sugar-free ketchup, Worcestershire sauce, oyster sauce and Swerve. Mix well and set it aside.
MAIN
5
Using your hands or a food processor, crush the pork rinds until they are of breadcrumb consistency.
6
Dip each pork cutlet in almond flour, then egg, and finally in crushed pork rinds. Place the coated cutlets on a plate.
COOKING
7
Heat oil in a skillet over medium heat until it starts to lightly smoke - you need enough to cover about 1/2 inch of the pan. Fry the pork cutlets in batches of four, for about 1 1/2 minutes on each side until golden brown.
SERVING
8
Remove the cutlets from the oil and transfer to a drying rack or paper towel-lined plate to remove excess oil.
9
Slice the cutlets into 1/2 inch thick pieces. Place them on the serving plate, drizzle half of the sauce per serving over the pork and shredded cabbage.
Health Info
Macros
24g
CARBS
36g
FAT
61g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
EGGS
FISH
CRUSTACEAN SHELLFISH
TREE NUTS
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