Do you like your pan-fried stuff crispy? Are the common “breadings” of almond\coconut flour or parmesan cheese just leaving you unsatisfied? What if I told you that you could have nice, crispy, flaky, delicious breaking for pork, chicken, or chicken-fried steak without having to use those? What if I told you that out of the ingredients used, only ONE wasn’t a spice? Got your attention now?
Thought so 🙂
The key to this is protein isolate. Yup. You know me (or if you don’t, you will soon enough 🙂 ) that I love to use whey isolate in all kinds of recipes. It is a beautiful ingredient that not only gives some important amino acids (yup, protein is important!) but it has the ability to make baked goods have nice structure, that solid, kinda chewy texture you need for homemade protein bars or candies like “ketobursts” (I have to redo this one for you, soon) and “keto tootsie-not-tootsie” rolls, makes an excellent tempura batter, it also crisps up most lovely when you use it as a coating. Now, yes, you could make a kinda soggy almond flour coating, or a little bit better cheese coating, but don’t forget calories matter... and this is better anyway :). Look at that beautiful, brown, and crispy coating :). Let’s get to it, shall we? And while we are at it, we will make some delicious kabocha risotto… in the microwave because I’m all about simple and easy.
4 Boneless pork chops or loin chops, brined for 30 minutes then pounded slightly to tenderize
3/8 cup (1/4 cup plus 2 tbsp) unflavored (or not, kinda crazy to use chocolate isolate but hey, who am I to judge?) whey isolate
1 tsp salt
1 tsp pepper
1 tsp thyme
1 gallon zip-lock type bag
Heat a few tablespoons of your favorite cooking oil (avocado, EVCO, lard, ghee) to about 350 degrees (medium-high on my crappy stove). Mix all the dry in the bag. Beat the egg in a shallow bowl or dish. Put chops in bag one at a time, shake to lightly coat. Once all coated, dredge in the egg, shake off excess, then back in the bag for a good coating. place one by one in the hot oil. Brown for about 7-10 minutes, then flip over. Brown another 7-10 minutes pressing on the center of the chop is firm, not springy. Serve.
1 pkg of finely diced or shredded uncooked kabocha squash (Japanese pumpkin) (about 2.5 cups)
2 tbsp parmesan cheese
3 tbsp butter (unmelted, unsoftened)
1 tbsp cream
1 tsp garlic powder or 2 tsp minced garlic\garlic paste
1 tsp onion powder
1/2 tsp salt
1 tsp thyme
1/2 tsp whey isolate
Mix all dry ingredients together in small bowl. Put kabocha in large microwave-safe bowl. Add cheese, mix well. Add dry, mix well. Add cream, mix well (see a pattern here, lol?). Cut butter into (3) 1 tbsp slices, then cut each slice into quarters. Add to top of bowl. Put in microwave for 4 minutes on high (based off 1000w microwave, adjust accordingly for power, you know your machine better than I do) covered. Remove. Uncover, stir well so everything is coated. Return UNCOVERED to the microwave for another 4-5 minutes or until kabocha is soft. Add ground pepper to taste (or not, I’m not going to tell you what to do). Serve.