Pork Panko: "Breadcrumbs" Without the Bread

If you’re looking for a low-carb, gluten-free way to get that classic breadcrumb texture, pork panko is the move. I’m not really a pork girly, but this stuff is a game-changer. You can use any brand, but I’m partial to Epic because their pork rinds are clean, made with high-quality ingredients, and free from junk like MSG or artificial flavors. Plus, they’re consistently crispy and flavorful, so you know your crumbs will turn out perfect every time! One bag is enough for about 6 cutlets, and you can customize the texture to your liking.

Ingredients:

• 1 Bag (5 oz.) Epic brand pork rinds (or your preferred brand)

Instructions:

Choose any of the methods below to create your pork panko:

1. Rolling Pin Method:

   • Slightly deflate the bag of pork rinds.

   • Use a rolling pin to crush the rinds until they reach your desired consistency.

   • This method yields a coarser texture.

2. Blender Method:

   • Add the pork rinds to a blender.

   • Buzz them quickly for the finest texture—perfect for an ultra-crispy coating.

3. Food Processor Method:

   • Place the pork rinds in a food processor.

   • Pulse until you achieve a texture somewhere between coarse and fine.

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Notes

• Store any leftover panko in an airtight container for up to a week.

• Use for breading chicken cutlets, pork chops, fish, or shrimp for a versatile, crispy finish.

• Use as a binder in meatballs, meatloaf, crab cakes, or other ground meat dishes for added texture and a lighter, low-carb option.