For Keto

Chicken cutlet and cauli rice

2 months ago

Cook : 00:30

Ingredients

1. Rice the cauliflower in a food processor or by using a cheese grater. In a wok, heat the sesame oil and add the riced cauliflower. Fry a couple of minutes, add the coconut aminos, dashi, salt and pepper, and mix until combined.  Fry until the cauliflower is soft and crunchy.
2. Crush the pork rinds using a food processor/coffee grinder/or your hands.  Mix the rinds with the al-mond flour, salt and pepper. Add the egg in a small bowl and whisk.
3. Slice the chicken breast in 2 lenght ways. Sprinkle the salt and pepper on both sides and dip in it the whisked egg. Coat the chicken with the breading on both sides.
4. Fry the cutlet in 150C/300F preheated oil and fry until the inner temperature of the chciken cutlet registers to 65C/150F. Serve with the cauli rice.  Keep half for another meal.

1. Rice the cauliflower in a food processor or by using a cheese grater. In a wok, heat the sesame oil and add the riced cauliflower. Fry a couple of minutes, add the coconut aminos, dashi, salt and pepper, and mix until combined.  Fry until the cauliflower is soft and crunchy. 2. Crush the pork rinds using a food processor/coffee grinder/or your hands.  Mix the rinds with the al-mond flour, salt and pepper. Add the egg in a small bowl and whisk. 3. Slice the chicken breast in 2 lenght ways. Sprinkle the salt and pepper on both sides and dip in it the whisked egg. Coat the chicken with the breading on both sides.  4. Fry the cutlet in 150C/300F preheated oil and fry until the inner temperature of the chciken cutlet registers to 65C/150F. Serve with the cauli rice.  Keep half for another meal.
Chicken Cutlet and Cauli Rice

665 calories 42.35g fat 14.64g carbs 8g fiber 4.54g sugar 58.04g protein