Pork Cutlets with Shrimp for Sous Vide
Pork provides a juicy meat base, while shrimp add brighter flavor and a springier texture without flour or bread. The result is a make-ahead keto cutlet that only needs reheating or a little smoke later.
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Inventory: Sous-vide
1 kg 666 gram
Servings: 4 (1 serving ≈ 83 gram)
Digestion time: 4 hour
Complete protein: ✔
Cook the onion (50 g) gently in butter (10 g) until soft, then cool it. Thaw the shrimp (50 g) and cut them into small cubes.
Mix the pork mince (220 g) with the onion, then form 4 thick cutlets, distributing the shrimp either in the center or through the mixture. Freeze briefly for 2 hours.
Vacuum-seal the cutlets and cook them sous vide at 60 °C for 45 minutes. Chill quickly and refrigerate overnight before reheating or lightly smoking.
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