Then place your pork rinds in the bowl of your food processor fitted with the large chopping blade. Process until the pork rinds resemble breadcrumbs.
Next set up two bowls. One bowl with beaten eggs and one with your pork rind crumbs. Add salt, smoked paprika, and garlic powder to you pork rind crumbs and stir.
Now dip each pork slice in the egg wash and then coat both sides of each tenderloin slice with the seasoned pork rind crumbs.
Heat oil in your skillet until it's hot, but not smoking. Fry coated tenderloin slices in batches for 4 minutes on each side. Drain fried pork slices on a plate lined with paper towels.
Garnish with parsley. Serve on their own or with your favorite topping and enjoy.
Fry your pork in batches so as not to crowd the pan. If there’s not enough room in the pan, the pork will steam instead of getting nicely browned, flavorful, and crispy.
I fry these pork slices in avocado oil as I do with my salmon cakes. Refined avocado oil is highly nutritious and loaded with antioxidants. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying. Whether you choose avocado oil or extra-virgin olive oil, you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
Find pork rinds with the snack chips in your supermarket or you can get these ready ground Pork Panko crumbs. You'll need one cup of ground pork rinds per pound of meat.
I’ve seasoned my pork rinds crust with smoked paprika, garlic powder, and salt. Would you like grated parmesan mixed in? Go ahead. How about rosemary, thyme or oregano? Feel free. It’s up to you.
This recipe also works with chicken breast cutlets. However, I recommend pounding each chicken breast with a meat tenderizer because it can have a tendency to be a little tough.