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2 boneless chicken breasts, halved so you have 4 cutlets
2 eggs, beaten
3 tbsp vegetable or olive oil (for frying)
for the "breading:"
1 cup crushed pork rinds (to a fine texture like real breadcrumbs)
1 tsp garlic powder (or, to taste)
1 tsp dry oregano (or, to taste)
1 tsp dry basil (or, to taste)
2-3 tbsp grated parmesan cheese
dash of salt and black pepper
How To Prepare:
Pound chicken so you have four cutlets of even thickness. In a plastic baggie place crushed pork rinds, garlic powder, oregano, basil, parmesan cheese, salt, and pepper. Seal baggie. Shake to mix ingredients.
Dip one chicken cutlet in the eggs and then place in baggie. Seal and shake baggie to coat chicken with pork rind mixture (make sure you only do one cutlet at a time or you will end up with sections of chicken uncoated). In a frying pan, heat oil on medium. Place chicken cutlets in hot oil and fry over medium heat until browned on each side.
Delicious on their own with a side of cauliflower "mock mashed potatoes" or as a base for chicken parmesan. Breading recipe can also be used as a substitute for anything that calls for breadcrumbs - on porkchops, or in meatballs and meatloaf.
Number of Servings:
Carbs per serving - include all nutritional information if known: