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Chicken Cutlet with Pork Rind Breading


Prep Time:

45 minutes


2 servings


2 boneless, skinless chicken breasts 1 1/2 cups Southern Recipe Pork Rinds 1/2 tsp garlic powder 1 Tbsp. parmesan cheese 1 Tbsp. chopped fresh parsley 1 egg 1/8 cup olive oil 4 lemon wedges


Place chicken breasts, one at a time, under a plastic bag to prevent splattering, and pound flat with the flat side of a meat pounder. Chicken should be quite thin. Remove several pork rinds from their package and place them in a clear plastic bag. Crunch them by pressing on the bag. (I used the mallet on them, too; easier!) Repeat until there are 1

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