Chicken & Egg Power Cutlets with Crispy Pork Rind Crust

Instructions

1. 1

   Prep chicken: Slice each breast horizontally or butterfly and then pound between plastic wrap to an even 1/2-inch thickness. Pat dry with paper towels.

2. 2

   Make crust mix: In a shallow bowl, combine crushed pork rinds, Parmesan (if using), garlic powder, smoked paprika, onion powder, salt, and pepper.

3. 3

   Beat eggs: In another shallow bowl, whisk the eggs until smooth.

4. 4

   Dredge: Dip each chicken piece into the egg, letting excess drip off, then press firmly into the pork rind mixture so it adheres well. Set on a plate.

5. 5

   Heat pan: Over medium-high heat, add butter and olive oil to a large skillet. Heat until butter foams and is hot but not smoking.

6. 6

   Cook cutlets: Add cutlets to the pan (work in batches if needed). Cook 3–4 minutes per side until crust is golden-brown and internal temperature reaches 165°F (74°C). Reduce heat slightly if crust browns too fast.

7. 7

   Rest: Transfer to a wire rack or plate and let rest 3 minutes to retain juices.

8. 8

   Serve: Squeeze lemon, sprinkle parsley, and enjoy.

9. 9

   Bold, savory, and slightly smoky from paprika with a rich buttery finish and crunchy, umami-packed pork rind crust.

10. 10

    High-quality lean protein from chicken and eggs supports muscle repair and growth; eggs add complete amino acids and healthy fats. Using pork rinds keeps it low-carb while delivering satisfying crunch and extra protein so you stay fueled for heavy lifts.