Occasionally you may want to make a recipe that has a traditional breading on it. After trying several combinations, this is the process that has worked best for me on a variety of different meats and vegetables. Feel free to adjust the seasonings for your purposes. For example, omit the Italian seasoning and use a Cajun seasoning or seasoning salt or even a southwestern blend.

All-Purpose Breading

Kristie Sullivan

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Servings

Calories 656.2 kcal

Ingredients

2 eggs beaten until frothy
½ cup pork rind dust pork panko
¼ cup Isopure whey protein isolate
¼ cup oat fiber Lifesource
¼ cup finely grated Parmesan cheese
1 tablespoon Italian seasoning
½ teaspoon garlic powder

Instructions

Beat the eggs until frothy in wide bowl or flat-bottomed container.
In a second container, mix the remaining ingredients.
When breading meats or vegetables, dip first in the egg mixture and then in the dry ingredients, coating evenly. Place on a baking sheet lined with parchment paper that has been sprayed or brushed with oil.
For best results, use coating on foods to be baked rather than pan-fried.

Notes

Notes:
The macros for this recipe reflect the entire batch. You can divide the nutrition information by the number of servings you get for your meal to get the per serving information. I originally used this in an Eggplant Chicken Parmesan recipe in my Cooking Community and it covered approximately 30 ounces of chicken.