Frugal Village Forums banner

1 - 2 of 2 Posts

7,747 Posts
Discussion Starter #1

Recipe Description
Makes 1-2 servings
We like this chicken sliced over a tossed salad.

* 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​
Preparation Steps:
Level of Difficulty:
Time Needed:
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
1/8 teaspoon onion
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.​
1 - 2 of 2 Posts