For The Chicken: - Boneless, Skinless Chicken Breasts - Crushed Pork Rinds - Eggs - Sea Salt - Ground Pepper - Italian Seasonings - Butter, Non-Dairy Butter, Or Ghee
First off, you need to start with thin slices of chicken - this is very important! If it isn't around 1" thick, it will be hard to cook through.
For the breading, we'll be using crushed pork rinds. Simply crush them very finely in a food processor and add them to a large, shallow bowl along with some sea salt, ground pepper, and garlic powder.
Dredge the chicken in a shallow bowl of beaten eggs then the pork rind mixture. Set aside. Heat 2 Tbsp. oil of choice or butter in a large pan or skillet over medium heat. Once hot, add the breaded chicken to the skillet.
For the sauce, add 1 tablespoon oil or butter and place over medium heat. Once the oil starts to shimmer, add 1 small, finely chopped onion and sauté until onions are translucent and tender.