Hint - Breading for pork, chicken etc.
 

I am sure this has been done,.. but maybe some other "newbies" on here might like the hint. I have found that using pork rinds as a breading is a GodSend. I put the porkies in a bowl and use the bottom of a glass to smash them to a crumb consistency. Crack a couple of eggs in a separate bowl,.. dip my pork chops or chicken,..or whatever in the egg. Then roll them in the pork rind crumbs. I usually bake the items just like I am using "shake and bake" or something like that. btw,.."shake and bake" is very high in carbs,..porkies have none.

The pork rinds can also be used in place of bread crumbs when I make salmon patties.

All hail the mighty PORK RIND!

Chuck - This is such a great suggestion. I especially like the pork rind crumbs on porkchops. Having variety and interesting food is the only thing that keeps me sane on this WOL! Cindi

Hi Chuck, used them tonight in meatloaf in place of breadcrumbs, turned out great. I put them in a ziplock plastic bag and use a rolling pin, then just use what I need and keep the rest for the next time.

Brilliant!
 

Thanks. I'm going to try this today. It sounds like an excellent way to enhance a meal.

tom

I just bought wheat bran in the organic section of the grocery store to use in my meatloaf, etc. instead of breadcrumbs. I hope it works. anyone else ever use it? i think it is 4 carbs per 1/4 cup. not bad considering bread crumbs are somewhere around 25 carbs for 1/4 cup.