best breading?
 

I was just wondering which, of the plethora of baking/breading mixes available, people find the best for meatloaf, meatballs, or for breading and sauteing cutlets? Not only in taste, but in consistency as well.

Thanks,

world

Pork rinds and parmesen cheese...
 

I send my pork rinds through the food processor until they are fine...

...and then season them as I like (garlic powder, pepper, onion powder, parmesan cheese), drudge cutlets through egg mix and coat with rinds.

Things bake or fry up very nicely and are even better cold.

Don't worry if pork rinds don't appeal to you as a snakc (not to me either), because they work amazingly well this way.

I've used this for chicken, veal, pounded steak (country fried steak), even baked chops.

Enjoy!

Donald :wave:

I tried pork rinds ... but it just didn't do it for me. However, I may not have had them ground down enough.

I've been SURPRISINGLY happy with Atkins bake mix myself! I use it like I would flour when I deep fry things. And I can't tell the difference. DH gives it a thumbs up as well, and he's not Lcing. I've been Lcing for 8 weeks so may be my tastes are a bit skewed.

After reading many posts, it sounds like the Atkins muffins are really good and real world. I plan to try those. I've read good things about Keto Baking mix as well.

Hope this helps. It may add to the confusion.

You might want to have a peak (or a SEARCH for 'breading') in the LowCarb Kitchen forum at this site, as well.

All kinds of ideas there, I'm sure!