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Chicken Cutlet with Pork Rind Breading


chicken cutlet with pork rind breading Chicken Cutlet with Pork Rind Breading

  • 2 boneless, skinless chicken breasts
  • 1½ cups pork rinds
  • ½ teaspoon garlic powder
  • 1 tablespoon parmesan cheese
  • 1 tablespoon 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 1½ cups of finely crushed pork rinds.

Put the crushed pork rinds in a bowl. Discard any large hard pieces. Add the garlic powder to the rinds.

In a small bowl, mix the grated parmesan with the chopped parsley and set aside.

In a bowl, beat the egg with a fork. Dip the chicken into the beaten egg until well-coated. Then, dip the chicken into the pork rind and garlic mixture.

Heat the oil in a large, deep frying pan over medium heat. Fry the chicken breasts in the oil for 4 minutes on each side or until breading is golden brown and the chicken is no longer pink in the center.

Place the cooked chicken cutlets on paper towels to remove excess oil before putting them on a serving plate.

Serve with grated parmesan cheese and parsley mixture sprinkled on top of each cutlet. Decorate the plate with lemon wedges.

Contra Costa Times

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