900 g (2 lbs) chicken breast – boneless, skinless

2 large eggs – room temperature

15 ml (1 tbsp) water

22.5 g (3/4 to 1 oz) egg white powder

22.5 g (3/4 to 1 oz) unflavored protein isolate powder

50 g (1 3/4 oz) parmesan cheese – grated fine

100 g (3 1/2 oz) pork or chicken rinds – ground to large breadcrumb size

6 g (1 tsp) salt – ground very fine

OPTIONAL: 10 ml (2 tsp) Italian seasoning mix (included in macros)

60 ml (4 tbsp) bacon fat or lard or tallow (I used bacon fat)

1. Get 3 deep bowls for the coating/dipping procedure.
2. Into the first bowl/station: add the egg white powder and protein isolate powder. Stir to make homogenous mixture.
3. Into the second bowl/station: add the eggs and water. Whisk to a smooth consistency.
4. Into the third bowl/station: add the parmesan and ground pork or chicken skin/rind. Stir to make a homogeneous mixture.
5. Rinse and pat dry the chicken breasts. Remove tenders. Butterfly cut through the middle, but not all the way through. Season both sides with a light sprinkle of salt and Italian seasoning
6. For each butterflied piece of chicken, first dip and thoroughly coat surface in the bowl with the egg white mixture. Transfer to the egg bowl. Coat very well. Place into the bowl with the parmesan mixture and coat both sides, making sure no meat is showing. Repeat until all the chicken is breaded
7. Preheat your oven or air fryer to 400 F or 200 C. Line a baking sheet or air fryer basket with parchment. Spread 2 tbsp of your chosen fat over the area of the baking sheet where the chicken cutlets will be placed. Place into the middle position of your preheated oven. Bake for 10 minutes. Rotate the pan and flip meat. Use a pastry brush to paint the surface of the breading with the rest of the fat. Bake for 10 – 15 minutes. OPTIONAL for crispiness: turn oven setting to Broil for 3 to 5 minutes. Stay nearby and check to prevent burning