BREADED CHICKEN CUTLETS
1 boneless chicken breast, pounded flat (about 9 ounces) *
1 egg white
1 ounce finely crushed pork rinds (about 1/4 cup)
1 ounce parmesan cheese (1/4 cup)
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt, to taste
Dash pepper
Oil, for frying
Put the egg white in a shallow bowl or pie plate and beat with a fork until frothy. Put the pork rinds, cheese and seasonings in another bowl or pie plate and mix well. Coat the chicken with the egg whites then coat well with the crumb mixture. Heat 1-2 tablespoons or so of oil over medium to medium-high heat in a large nonstick skillet. Fry the chicken on both sides until golden brown and the chicken is cooked through.
Makes 1-2 servings
* I used a huge chicken breast which actually was enough for two small servings. I didn't quite use up all of the pork rind mixture so I've deducted about 1/4 of it from the counts.
Per Recipe: 629 Calories; 30g Fat; 84g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per Half Recipe: 315 Calories; 15g Fat; 42g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
I'd been wanting to try breading chicken with pork rinds for the longest time and finally got around to doing it. I was pleasantly surprised at how well it came out. The crust was very crispy and had no pork rind flavor at all. Next time I will try more intense seasonings and a little salt. I was afraid that the coating might already be very salty from the pork rinds and parmesan cheese so I didn't add any salt to it. By the way, I used the cheap parmesan cheese in the green can. I think that this coating would be very good for chicken tenders or nuggets. Click the photo to see a close-up.