Keto Pork Tonkatsu
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of lemon adds depth. The hot broth brings the ingredients together in a mellow, full-bodied texture.
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Inventory: Mixer
Kitchen: Italian
2 kg 222 gram
Servings: 4 (1 serving ≈ 479 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the pork (550 g) into four cutlets about 2 cm thick and pound them lightly. Season with table salt (5 g) and black pepper (to taste).
Set out two bowls: place the almond flour (120 g) in one and beat the egg (100 g) in the other. Dip each cutlet in the egg and coat with almond flour.
Heat the sunflower oil (830 g) to 175°C. Fry the cutlets for 3–4 minutes per side until browned and fully cooked, then drain on paper towels.
Shred the white cabbage (230 g) and cut the lemon (80 g) into wedges. Slice the tonkatsu and serve with cabbage and lemon.
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