I grate or buy grated romano and parmesan cheese. then flavor the cheese with basil and oregano and black pepper for italian style. then i dip the thing (chicken breast or veggie) in egg and cream. the dip the item into the cheese. then fry in 1/4 cup olive oil with 2 tbsp butter.

i put them on waxed paper and let them sit for a few hours in teh fridge, it makes the coating stay on better during the fry. these cutlets and veggies come out better than breaded, crispy and cheesy. better than pork rinds too.

i don't know if anyone does this but this makes the best parmesan breading.

carbs have to be counted - 1 carb for every 2 oz cheese you use.