Preparation

Place the chicken breasts between two sheets of parchment paper and pound to an even ½-inch thickness using a meat mallet or rolling pin.

In a shallow bowl, whisk the egg (1). In a separate shallow dish, combine the crushed pork rinds (1 cup), grated Parmesan (¼ cup), salt (1 tsp), pepper (½ tsp), garlic powder (½ tsp), and onion powder (½ tsp).

Dip each chicken breast into the egg to coat, then press into the pork rind mixture, ensuring both sides are evenly breaded.

Heat butter or tallow (1 Tbsp) in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove from pan and rest for 2–3 minutes.

Plate the chicken and drizzle with extra virgin olive oil (1 Tbsp total, divided). Serve with lemon wedges and optional garnish.