"Breaded" Chicken Cutlet with Spinach Sauté

Source: Blaine's Low Carb Kitchen

Breading:
2 cups pork rinds
1 cup parmesan cheese
1 tbsp. Italian seasoning
1 tbsp. flat leaf parsley
1 tbsp. Garlic powder

Place pork rinds into food processor and grind to a fine texture. Add parmesan cheese,

Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.

Chicken:
6 boneless chicken breast (approx. 6-8 oz.)
1/2 cup soy flower
4 eggs
4 tbsp. Olive oil

Preheat oven to 325 degrees. Trim and pound chicken breast. Coat each breast with approximately 1 tbsp. of soy flour. Shake off excess flour. Beat eggs in large bowl and coat chicken breast with egg then with the pork rind mixture. Make sure to press the chicken breast into the crumb mixtures. Heat seasoned cast iron pan over medium heat. Add enough olive oil to cover the bottom of the pan 1/4 inch. Fry cutlets in oil until golden brown on each side, approximately 4-5 minutes. Place cutlets in 325 degree oven and finish approximately 8-10 min. Top with Spinach Sauté (recipe below) and one ounce of shaved parmesan.

Spinach Sauté:
1 - 10 oz. bag fresh spinach, cleaned and stems picked
3 cloves garlic, sliced
1/2 tsp. red pepper flakes
1/4 cup olive oil
2 tbsp. White wine
4 oz. shaved parmesan cheese

Heat oil in 12" sauté pan over medium heat. Add garlic and cook until soft. Immediately add clean spinach and turn off heat. Add wine and cover with lid. Serve warm on top of low carb chicken cutlet and top with shaved parmesan cheese.

Breaded Chicken Cutlet: 6 servings - 8 net carbs per serving
Spinach Sauté: 4 servings - 7.3 net carbs per serving