Crumb Coating for Chicken:
2 cups pork rinds 
1 cup grated Romano cheese 
1 tbsp. Italian seasoning 
1 tbsp. flat leaf parsley 
1 tbsp. garlic powder

Broccoli Rabe:
2 bunches broccoli rabe 
6 oz. garlic oil (*recipe below)

Chicken Cutlet:
6 boneless chicken breasts (approx. 6- 8 oz. per piece) 
1/2 cup soy flour (to dredge) 
4 eggs, beaten 
4 tbsp. olive oil 
1 tsp. salt 
1 tsp. black pepper 
1 tbsp. crushed red pepper 
2 cups chicken stock 
6 oz. sliced Parmesan cheese 
10 cloves of garlic from oil (*recipe below) 

Pork Rind Crumbs (for coating chicken):
Put pork rinds into food processor and grind to a fine texture. Add grated Romano cheese, Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.

Garlic Oil Recipe
6 cups Canola Oil
30 - 40 Cloves Garlic

Heat oil in 8 qt. stock pot over low medium heat. Add whole garlic cloves and cook until cloves are golden brown and float. Turn off oil and let garlic steep in oil overnight. Strain garlic and store for up to one week in refrigerator. Funnel oil into decorative or old wine bottle.

Broccoli Rabe Preparation:
Blanch broccoli rabe in boiling water - 4 minutes. Drain in colander and run cold water over rabe until cooled. Add oil, whole roasted garlic, red pepper, salt and black pepper to 8 qt. dutch oven over medium heat. Add chicken stock and broccoli rabe. Cover pot and turn off heat.

Chicken Preparation:
Trim and pound chicken breast. Coat each breast with approximately 1 tablespoon soy flour, shake off excess flour. Beat eggs in large bowl. Coat chicken breast first with egg then with pork rind mixture. Press chicken breast into crumb mixture. Heat seasoned cast iron pan over medium heat - add enough olive oil to cover bottom of pan 1/4 inch. Fry cutlets in oil until golden brown each side (approximately 4-5 minutes). Place cutlets in 325 degree oven (approximately 8 - 10 minutes). Top with hot broccoli rabe then with 1 oz. shaved Parmesan. Serve warm.

Yields 6 servings - approximately 8 net carbs per serving

(Note: All of Soy Flour not utilized)