Mexican · Dinner
Crispy Fried Beef Cutlet (Keto)
Beef sirloin cutlets pounded thin, coated in seasoned almond flour and pork rind crumbs, then pan-fried until crisp and golden. Finished with lime and smoked-paprika crema, served with avocado and cilantro. Low-carb, crunchy, and rich with warm Mexican spices.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
611Calories
42.2gProtein
45.6gFat
8.9gCarbs
1.6gSugar
3.9gFiber
712mgSodium
296mgChol
11.5gSat Fat
618mgPotassium
115mgCalcium
3.6mgIron
2.4mcgVitamin B12
6.4mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Pound beef sirloin between plastic wrap to 1/4-inch thickness. Whisk egg in a bowl. Combine almond flour, pork rind crumbs, chili powder, cumin, half the smoked paprika, minced garlic, salt, and pepper in another bowl. Dip cutlet in egg, then press into crumb mix until fully coated.
2
Fry
Heat avocado oil in skillet over medium-high heat until shimmering, about 1 minute. Fry cutlet 3–4 minutes per side until golden brown and firm; work in a single piece so crust sears cleanly.
3
Rest
Transfer cutlet to a plate and let rest 5 minutes until juices settle and crust stays crisp.
4
Plate
Mix sour cream, remaining smoked paprika, and lime juice until smooth and streaked orange. Slice cutlet, arrange with avocado slices, spoon crema alongside, scatter chopped cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1/2 cup56g almond flour
- 1.4 oz40g pork rind crumbs
- 22 eggs, beaten
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp smoked paprika
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml avocado oil
- 4 tbsp60g sour cream
- 1/2 tsp1/2 tsp smoked paprika, for sauce
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- 11 avocado
