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