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These Easy Crispy Pork Cutlets are made with a simple gluten free, nut free, low carb coating 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.
Other Recipes you might enjoy:
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Keto Crispy Pork Cutlets
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Keto Crispy Pork Cutlets
- 4 pork loin chops (bone in or boneless)
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups finely crushed pork rinds
- 1 tsp dried onion flakes
- 1/2 tsp onion powder
- 2 tsp fresh sage finely chopped
- 2 eggs
- oil for frying (coconut, avocado or ghee)
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.
Nutrition Info does not include the oil used for frying.
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.