Crispy chicken cutlets never get old. But this breading is a delicious and unexpected twist. Chicharrón, also known as pork rinds, tend to have a bad reputation for being unhealthy, but they actually have zero carbs and are keto-friendly and gluten-free. When frying, make sure to place the cutlets in the oil away from you, so you don’t get any backsplash from the hot oil. Don’t forget to top your chicken with some fresh herbs to get a great balance of flavor.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 4 chicken breasts, pounded thin
- Kosher salt and freshly ground black pepper
- 4 ounces plain pork rinds
- 2 tablespoons grated Parmesan
- 1 teaspoon fresh thyme leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Extra-virgin olive oil, for frying
- 1 cup fresh basil leaves, torn
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 2 teaspoons lemon juice plus lemon wedges, for serving
- 1 teaspoon kosher salt
- 1 teaspoon extra-virgin olive oil
- Dipping sauces as desired, for serving
Instructions
- For the chicken: Preheat the oven to 250 degrees F. Fit a sheet pan with a wire rack and set aside.
- In a small bowl, stir together the mayonnaise and mustard. Sprinkle the chicken with salt and pepper. Using a pastry brush, coat the chicken all over with the mayo mixture.
- Use a food processor to grind the pork rinds into fine crumbs. Alternatively, you can put the rinds in a resealable plastic bag and crush with a rolling pin. Transfer the crumbs to a medium bowl or wide shallow dish. Add the cheese, thyme, garlic powder, smoked paprika, 1/2 teaspoon salt and pepper to taste. Stir to combine.
- Pour 1/2-inch oil into a large skillet and heat over medium-high heat until it registers 350 degrees F.
- Working in batches, transfer the chicken to the pork rind mixture and press the crumbs into the chicken on both sides to ensure that it sticks. Add the chicken to the oil as breaded and fry until golden, about 1 minute per side. Transfer the chicken to the prepared sheet pan as done and season with salt. Keep warm in the oven. Repeat with the remaining cutlets.
- For the herb salad: In a medium bowl, combine the basil, cilantro and parsley. Add the lemon juice, salt and oil. Toss to combine.
- Serve the cutlets with the herb salad, lemon wedges and dipping sauces.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 66 g |
| Saturated Fat | 12 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 27 g |
| Cholesterol | 88 mg |
| Sodium | 510 mg |
Reviews
Mustard overpowered the dish and the coating fell off. Not a keeper for my family.
The chicken comes out so juicy and tender!
I made this for dinner tonight. I used chicken tenders instead of breasts. I also baked them instead of frying, at 400 for 20 minutes.. They turned out fantastic.
I followed the recipe exactly. Made sure my oil was the right temperature.
However, the breading didn’t stick very well. Also they were greasy.
Not sure what I did wrong.
However, the breading didn’t stick very well. Also they were greasy.
Not sure what I did wrong.
Made these tonight and they were great. The mustard, mayo spread adds a nice tang to the dish. I think I will try this on chicken and pork chops next.
When I watched GZ make this I had to try it. Who would’ve thought that pork rinds would make a delicious breading! My supermarket only had flavored rinds but I feel it made no difference. The cutlets were exceptional.
I’ve made this for years. Slightly different but just about the same. Always a hit!
I make chicken this way all the time, but I’ve never tried it with mayo and mustard. It was delicious and kept the chicken very moist. Way to go, GZ!