 Meat boy is back, and I think we have a nickname for Gina. She can be the sausage girl, and she has been begging She has been begging me to be in a video because she wants to see you camera people oh so much And today we are going to make Carnivore chicken cutlets and for any of you that had some Italian American ancestry You all know that your mother or grandmother made these horrible chicken cutlets with this 4c breadcrumbs, but I want to say that and like a big jar of Wesson soybean oil That's what my grandma has that's what my mother made and I mean my father still makes them like that That's why we have this, but We are gonna do a healthier version so let's get started so no fried buckets of fried chicken Maybe maybe in a future video Sounds funny ingredient wise this can get a bit expensive. I have some organic chicken breasts from Whole Foods These were ten dollars a pound Here we have our dipping station So this is a mixture of Parmigiano Reggiano cheese as well as Pecorino Romano cheese If you're only gonna choose one I would do Parmesan I just mix them both together because I had both and I wanted to kind of cut them Very very salty, so we don't really have to season this at all with salt or pepper this is a mixture of eggs and Fish sauce if you don't like fish sauce, you know the extra seasoning the umami Then you don't have to put the fish sauce in there because the other part of the breading these pork rinds It's like very very funky too I was blending these up in the food processor to make this breading and it just smells like you could tell It's very fermented. These are 40% less fat. I mean obviously we have some Omega 6 concerns with the pork rinds That's where we're getting lower fat. You know, we got organic Omega 3 eggs Probably the best stuff you can get from the store and the raw Parmigiano and Pecorino Romano is a very very high quality cheese Am I getting the organic chicken breast? We remove most agrochemical concerns or besides and pesticides and since it's lean Since it's chicken breast. We're good to go on that And in regards to actually cooking the chicken, I'm gonna use some pastured New Zealand butter. Gotta have that butter That's nice and yellow The reason this is expensive is because four to five dollars worth of these pork rinds is only really enough for one or two cutlets So maybe you could mix like the cheese with the pork rinds make it a little less expensive Yeah, if you get chicken cutlets that are already pounded out That's great, but the reason we have to kind of pound this out as opposed to you know Just breading the breast itself is this cooked so quickly You know the crust will brown up really fast and if it's a thick piece of chicken breast It's not gonna cook that being said, you know, you could just throw this in the oven after you sear each side We're gonna flatten this a little bit. So we're gonna get our butter in the pan on a medium heat Hey camera people While I'm cooking I'm gonna tell some jokes to try make him laugh. Do you have any new jokes today, Gina? No, but my jokes are very excellent And we said that one already This is where you want to be the most careful just make sure when you're putting the parmesan cheese on the chicken That it's really covered and dried out so that it absorbs the egg and This adheres pretty well So we have a nice even covering of the cheese goes into the egg and fish sauce mixture just Quickly trip of it off and then into the the pork rinds and you want to make sure your hands are dry for this part Let's get these pork rinds on here Put this over It's poor. Fantastic So I got a butter a little brown some flavor This is gonna go straight from the breading You know a lot of breading on this as you guys can see into the butter medium medium low heat Since the pork crust is so dry as I said this browns up very very quickly So if you put this on a medium-high heat The crust is gonna burn before the inside of the chicken cooks I'm put this over you just want to be careful use a spatula because you don't want any of this expensive breading to fall off We have a nice brown crust a little more butter finish this Maybe another two three minutes on this side Butter flavor throughout I'm gonna now taste this delicious color. My brother just made me She scrapes ceramic into her chicken collar from the plate I take back the not salting the chicken because Even though the Parmigiano Reggiano cheese and the pork rinds are very salty The chicken is under seasoned At least I mean I love really salty food. So you probably don't have to salt it It's good. You can actually taste the brown butter What you could also do here is you know put some Red sauce on this on like organic tomato sauce put some mozzarella cheese Sprinkle a little more Parmigiano on it put your you know leftover pork rinds on top throw that in the oven Boil it have a really really nice chicken Parmigiano. That's what I would actually do Now if you're gonna put the effort in some breading this chicken and doing this I would make a really nice sauce or do something a little bit extra to add more flavor to this It's super crunchy the chicken's really moist because you don't have to cook it long Kids would absolutely love this you put some raw cheese on there get some more nutrients in They're getting the Omega-3 is the fat soluble vitamins from the eggs. It is so delicious. I love the crunch Look how delicious and white this is you'd see the white meat Mmm, so thank you guys for joining us today if you can please like the video Subscribe hit that bell icon and of course guys share the video if you can you guys would like to support me further Definitely check out Frankie's free-range meat high-quality nutrient-dense animal foods at an affordable price You can also go to Frankie's naturals from minimal ingredients minimally processed hygiene and cosmetic products If you haven't read my book be sure to check it out on Amazon and if you guys want to see a bunch of other recipes We've done a recipe video pretty much every week for the last year from cheesecake to ice cream Carnivore crab cakes bunch of interesting stuff. You guys enjoy the rest of your weekend Let's say bye. Do you know bye be wonderful YouTube viewers