Japanese Tonkatsu Pork Cutlet

Japanese tonkatsu crispy pork cutlet served over a bed of cabbage with a wedge of lemon and Japanese tonkatsu sauce being picked with a pair of chopsticks.

Japanese Tonkatsu Pork Cutlet

Crispy on the outside and juicy on the inside, this keto Japanese tonkatsu pork cutlet recipe is a delicious bite of heaven! Unlike traditional tonkatsu breading, this low carb version will give you all the flavor without worrying about the carbs.

Course Main Course

Cuisine Japanese

Keyword keto crispy pork cutlet, tonkatsu recipe

Prep Time 15 minutes

Cook Time 5 minutes

Optional Brine 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 860kcal

Ingredients

Pork

3/4 lbs Pork Top Loin Thin Slices, Boneless
1/8 tsp Salt
1/8 tsp Black Pepper
2 Cups Cabbage Shredded
1 Wedge Lemon optional
1 Cup Almond Flour
2 Eggs
3 oz Pork Rinds Unflavored, 1/3 Cup if using Pork Panko, or bread panko

Optional Brine

2 Cups Water
1 tbsp Salt

Sauce

1 tbsp Sugar Free Ketchup
2 1/2 tsp Worcestershire Sauce
1/2 tbsp Oyster Sauce
1/2 tsp Monkfruit Erythritol Blend or sweetener of choice

Instructions

Gather all the ingredients.
Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add pork to start brine process and brine for 1 hour. Note - you can skip this step if desired.
Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides. Note - if you did the brine, omit salt.
Shred cabbage with a shredder and cut the optional wedge of lemon. Transfer 1 cup of shredded cabbage and lemon wedge per serving.
In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Monkfruit Erythritol Blend. Mix well and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don't have a food processor. Note - Skip this step if you are using Pork Panko/Psyllium Husk.
Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds.
In this order, dip and coat each pork chop: Almond Flour > eggs > crushed Unflavored Pork Rinds. Once coated, place on holding a plate.
Add enough oil to cover about 1/2 inch from the bottom of the pan and heat up to 375F.
Once the oil is ready, place heat to medium and carefully place 2-4 pork pieces at a time. Cook time will depend on the thickness, but for the thin ones, it takes about 1 - 1.5 minutes where as the thicker ones will be around 2.5 - 3 minutes. Flip and repeat until internal temp reaches 145F. Note - if using Psyllium Husk, cook on lower heat as it will burn easily.
Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
Once dried, slice the pork cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled sauce and optional squeeze of lemon!

Video

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