Pork Mushrooms Cutlet

Contents hide

Ingredients

Ingredient	Quantity
Chicken egg	1 pcs
Garlic powder	1 tbsp
Salt	1 tsp
Pork shoulder (boneless)	500 g
Mushrooms	454 g
Coconut flour	2 tbsp
Montreal steak seasoning	1 tbsp
Almond flour	2 tbsp

Nutrition per serving (100g)

Nutrient	Amount	DV
Vitamins
Alpha-tocopherol (Vitamin E)	0.23 mg	2 %
Cobalamin (Vitamin B12)	0.55 μg	23 %
Folate (Vitamin B9)	10.17 μg	3 %
Niacin (Vitamin B3)	4.45 mg	30 %
Pantothenic acid (Vitamin B5)	1.68 mg	34 %
Pyridoxine (Vitamin B6)	0.18 mg	14 %
Retinol (Vitamin A)	10.6 μg	1 %
Riboflavin (Vitamin B2)	0.3 mg	25 %
Thiamine (Vitamin B1)	0.41 mg	36 %
Vitamin C	2.05 mg	2 %
Vitamin D	26.63 IU	4 %
Vitamin K	0.17 μg	0 %
Minerals
Calcium	13.82 mg	1 %
Copper	0.28 μg	0 %
Iron	1.51 mg	12 %
Magnesium	15.22 mg	4 %
Manganese	0.07 mg	3 %
Phosphorus	127.66 mg	18 %
Potassium	311.52 mg	10 %
Selenium	18.9 μg	34 %
Sodium	377.7 mg	25 %
Zinc	1.76 mg	19 %
Proteins
Total Proteins	10.46 g	21 %
Carbohydrates
Total Carbohydrates	4.47 g	3 %
Total Fiber	1.81 g	6 %
Fats
Total Fats	11.07 g	14 %

Delight in the rich flavors and satisfying textures of these keto-friendly pork mushroom cutlet. By incorporating ground mushrooms into the mix, this recipe enhances both the taste and nutritional value while keeping carbohydrate content low. Perfect for those adhering to a ketogenic diet, these cutlets are high in protein and make an excellent choice for a hearty yet health-conscious meal.

Recipe Instructions:

Quarter the mushrooms and place them in a skillet over medium heat without adding any oil. Cook until all liquid has evaporated.
Grind the cooked mushrooms using a food processor or blender. Set aside.
Finely grate the onion and set aside.
Grind the pork to create a fine texture.
In a large mixing bowl, combine ground pork, egg, ground mushrooms, grated onion, spices (such as black pepper, paprika), salt.
Mix thoroughly until well combined. Let it sit for about 10 minutes to allow flavors to meld together.
In a small bowl, combine almond flour and more coconut flour with garlic powder. Mix well.
Take spoonful of the pork mixture and form them into balls. Roll each ball in the flour mixture to coat evenly before flattening into cutlet shapes.
Heat a skillet over medium-high heat and add lard or another preferred fat. Once hot, place the coated pork cutlets onto the skillet. Cook until both sides are golden brown and crispy.
Serve these delicious keto-friendly cutlets immediately with a fresh salad for a complete meal.

Suggestions:

For meal prep: Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat before serving.
To freeze: Place cooked and cooled cutlets on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag or airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Variation: For a spicy kick, add ¼ tsp cayenne pepper or your favorite hot sauce to the pork mixture.

Enjoy your keto-compliant pork cutlets with their savory mushroom stuffing and crispy exterior!