Chicken Cutlet with Pork Rind Breading
breaded | chicken | dinner | low carb | lunch | main dish | pork rinds
- Chicken Cutlet with Pork Rind Breading:
• 1 1/2 cups Southern Recipe Pork Rinds, crushed
• 2 Chicken breasts, boneless and skinless
• 1/2 tsp Garlic powder
• 1 Tbsp. Parmesan cheese
• 1 Tbsp. Fresh parsley, chopped
• 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 thin.
Remove several pork rinds from their package and place them in a clear plastic bag. Crunch them by pressing on the bag. Repeat until there are 1.
Add to a a baking sheet and bake 350 degrees for 15-20 minutes or until golden.