How Many Carbs Are in a Breaded Pork Cutlet?

December 29, 2025 •

4 min read

A single fried breaded pork cutlet can contain around 14 to 22 grams of carbohydrates, though this can vary greatly depending on the recipe and portion size. The primary source of these carbs comes from the breading ingredients used to coat the meat, such as flour and breadcrumbs.

Quick Summary

The carbohydrate count for a breaded pork cutlet hinges on the breading and cooking method. Traditional recipes use breadcrumbs, while low-carb alternatives can significantly reduce the total. Baking or air-frying is often healthier than pan-frying.

Key Points

Carbs come from breading: The carbohydrates in a breaded pork cutlet are not from the pork but from the flour, breadcrumbs, or other coatings used.
Count varies by recipe: A typical fried breaded cutlet can have 14 to 22 grams of carbs, while baked versions may have less.
Cooking method affects fat, not carbs: Baking and air-frying can reduce overall calories and fat compared to pan-frying, but the carbohydrate content from the breading remains similar.
Low-carb alternatives exist: For ketogenic diets, alternatives like crushed pork rinds or almond flour can provide a crispy texture with minimal carbs.
Zero carbs in un-breaded pork: Uncoated, plain pork cutlets have no carbohydrates, making them a great base for low-carb meals.

The Primary Source of Carbs: The Breading

An unseasoned, un-breaded pork cutlet contains zero carbohydrates, as pork is a pure protein source. The carb content is introduced entirely through the breading process. A standard breading procedure involves coating the cutlet in flour, dipping it in egg wash, and then pressing it into breadcrumbs. Each of these steps adds to the final carbohydrate tally, with the breadcrumbs being the most significant contributor.

Flour: All-purpose flour is a starch-heavy ingredient. While the amount that sticks to the meat is small, it still adds a foundational layer of carbohydrates.
Breadcrumbs: Traditional breadcrumbs, often made from wheat flour, are the main source of carbs. The portion of breading that adheres to the cutlet and becomes crispy during cooking adds the majority of the carbohydrates.
Additives: Some recipes might include sugar or other high-carb seasonings in the breading mixture, further increasing the total. For example, some seasoned breadcrumbs may have more sugar than plain ones.

How Cooking Method Impacts the Carb Count

The cooking method is a crucial factor in the final nutritional profile of a breaded pork cutlet, especially regarding fat absorption, which can affect overall calorie density. For carbohydrate content, however, the choice of cooking method primarily affects the total amount of breading that adheres to the meat and how it cooks.

Pan-Frying

This is a classic method that often uses a generous amount of oil. The high heat can result in a rich, golden-brown crust. One pan-fried cutlet can contain up to 22 grams of carbs, as found on some nutrition tracking sites. The extra oil does not add carbs but significantly increases the calorie and fat count. For those on lower-carb diets, this method is less ideal.

Baking

Baking can produce a crispy breaded cutlet with less added fat and calories, but the carbohydrate content from the breading remains. Some baked versions report around 16 grams of carbs per serving. Using an oven allows for a more even and controlled cook, which can help prevent the breading from becoming too greasy. A recipe for baked breaded pork chops from Herbs & Flour promotes it as a healthy alternative to frying.

Air-Frying

Air-frying is a popular modern method that uses hot air to cook food with minimal oil. This can result in a very crispy texture similar to deep-frying but with much less added fat. The carb count is primarily dictated by the breading, just like in baking, making it a good option for a healthier, lower-calorie meal with the same level of carbohydrates from the coating.

Low-Carb Breading Alternatives

For those following a ketogenic or other low-carb diet, traditional breading can be a major roadblock. Fortunately, several alternatives can achieve a similar crispy texture without the high carb load.

Pork Rinds: Crushed pork rinds are a zero-carb, savory alternative to traditional breadcrumbs. They create a satisfyingly crunchy crust when pan-fried or baked.
Almond Flour: Blanched almond flour can be used as a replacement for all-purpose flour in the breading process. It provides a fine, light coating that crisps up well.
Crushed Nuts or Seeds: A combination of crushed seeds (like sesame) and nuts can form a unique and flavorful, low-carb breading. This option also provides extra healthy fats and nutrients.
Coconut Flour: This is a high-fiber, low-carb alternative to flour. It is very absorbent, so a little goes a long way. It offers a distinct flavor that works well with certain seasonings.

Carbohydrate Comparison of Pork Cuts

To provide context for a breaded pork cutlet, it's helpful to see how it compares to other pork dishes in terms of carbohydrates. The following table compares the typical carbohydrate content of different pork preparations. Note that plain, unseasoned pork has zero carbs.


Pork Preparation	Estimated Carbs per Serving (grams)	Notes
Breaded Pork Cutlet (Fried)	14-22	Higher end due to deep-fried breading.
Breaded Pork Cutlet (Baked)	11-16	Lower range due to less added fat and potentially thinner breading.
Plain Pork Chop (Grilled)	0	Zero carbs, assuming no marinade or rub with sugar.
BBQ Pulled Pork	Varies widely	Can be high due to sugar-laden BBQ sauce.
Pork Sausage	Varies (often low)	Can contain fillers and sugars; check labels.

Conclusion

Understanding how many carbs are in a breaded pork cutlet requires a look beyond the meat itself and into the preparation. The carbohydrates come almost entirely from the breading, with traditional breadcrumbs and flour contributing the most. The cooking method, while affecting overall health metrics like fat and calories, does not change the core carb load from the breading ingredients. For those seeking to reduce their carb intake, opting for low-carb breading alternatives like almond flour or crushed pork rinds is the most effective strategy. By making these simple adjustments, a delicious and crispy pork cutlet can easily fit into a low-carb or ketogenic lifestyle. For further information on the nutritional breakdown of different pork cuts, consult reliable sources like the USDA.

Note: The values cited are estimates and can vary based on specific recipes, portion sizes, and ingredients used.

Frequently Asked Questions

Frying itself does not increase the carbohydrate content, but it does significantly increase the calorie and fat content due to oil absorption. The carbs are determined by the breading ingredients.

The carb count is primarily determined by the breading, which is similar whether baked or fried. However, a baked cutlet may use a thinner coating, sometimes resulting in a slightly lower carb count compared to a heavily battered and fried version.

A traditionally breaded pork cutlet is too high in carbs for a ketogenic diet. However, you can make a keto-friendly version by using low-carb breading alternatives such as crushed pork rinds or almond flour.

A plain pork cutlet, without any breading or sugary marinades, contains zero carbohydrates. Pork is a protein and fat source, not a carb source.

No, carb content can vary. Standard breadcrumbs made from wheat flour are high in carbs. Panko breadcrumbs, while lighter, are also high in carbs. Some seasoned breadcrumbs may also contain added sugars. Always check the nutrition label for specific details.

To reduce carbs, replace traditional breadcrumbs with low-carb alternatives like crushed pork rinds, almond flour, or a mix of parmesan cheese and herbs. You can also use a thinner breading or skip the flour step entirely.

No, all cuts of plain, unprocessed pork meat, like tenderloin, loin, and cutlets, naturally contain zero carbohydrates. Any carbs are introduced during preparation.