Katsu chicken with cauliflower rice and pickled salad

Katsu chicken with cauliflower rice and pickled salad

4.3 4 ratings

Prep. 20 min

Total 55 min

4 portions

Ingredients

extra virgin olive oil for greasing

Crumbed chicken

flaked almonds
60 g
pork crackling (see Tips)
70 g
curry powder
1 tsp
salt
¼ tsp
ground black pepper
¼ tsp
eggs
2
chicken breast fillet cut horizontally to make 4 fillets
2

Pickled salad

carrots cut into julienne
1 - 2
continental cucumber deseeded and cut into julienne
1
rice wine vinegar
1 tbsp
lime juiced
½

Cauliflower rice and katsu sauce

cauliflower broken into florets (3 cm)
350 g
garlic cloves
2
brown onion cut into halves
100 g
piece fresh ginger peeled
1 cm
extra virgin olive oil
20 g
curry powder
2 tsp
star anise
1
water
350 g
monkfruit sweetener or sweetener of choice (see Tips)
1 ½ tbsp
tamari
1 tbsp
cashews
20 g
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches
fresh red chilli deseeded if preferred and thinly sliced, to garnish
1
fresh coriander leaves only, to garnish

Nutrition per 1 portion

Calories 499.1 kcal / 2096.2 kJ

Protein 45.1 g

Fat 28.2 g

Carbohydrates 12.5 g

Fibre 8.5 g

Saturated Fat 5.9 g

Sodium 1305.9 mg

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Also featured in

Thermomix® Sensor (Meat and fish) 35 Recipes
Australia and New Zealand

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