That is all.
We like to serve these with RunAmok Mama's Parmesan Pork Spareribs, because they use the same base coating, and really add a nice flair to mealtime! Sooooo easy, and the family thinks I worked extra hard. <wink>
4 smaller Zucchini, sliced into spears (quartered, lengthwise)
2 bags of Baken-ets Pork pork skins (in this instance, we used one spicy and one regular)*
1/2 cup Frigo Grated Parmesan Cheese
2 eggs, preferably farm-fresh (not shown in picture)*
1 TBS McCormick Italian Seasoning
1 tsp Garlic Powder
1 tsp McCormick Curry Powder
3/4 tsp Kirkland Himalayan Pink Salt (or Swanson Ultra Himalayan Pink Salt)
1/2 tsp Swanson Organic Cayenne Pepper
1/2 tsp Paprika
* To avoid msg, maltodextrin and other unpleasantness, use REGULAR pork skins, which only contain the pork and salt. Add extra spice, such as cayenne and paprika to make up for the missing spices. I was in a hurry, but won't do that again.
My original "Zesty Parmesan Shake 'N Bacon" coating recipe...
**If you do not make the Spicy Parmesan Pork Spareribs with the meal, you will have about half of the coating left-over; it can be stored in a container in the fridge for a meal later in the week.
***Also, if you do not make the spareribs, 1 egg will suffice for the rest of the recipe.
5-6 Generous servings, as a side... Less if the main course.
Preheat oven to 350°F.
4. Whisk your egg(s) in a shallow pan (see note above regarding number of eggs to use.)
7. Coat each spear, one slice at a time, in the Parmesan Pork-rind coating and place on a separate, foil-lined cookie sheet.
9. When timer beeps, check to be sure they are done. *You may need another 5-10 minutes.
The coating should be crunchy and well-browned and zucchini should be fairly firm (still hold its shape) yet tender..