On the table in: 1 hour 20 minutes
Serves: 4
Origin: Italian
Ingredients:
Nutritional Information
Per serving: 807 calories; 8.9g net carbs; 50.1g protein; 61.8g fat; 9.9g fibre
Instructions:
- Lightly whisk the egg in a shallow bowl.
- Combine the almond meal, parmesan and parsley on a plate. Season the chicken.
- Dip 1 chicken piece in the egg, then into the almond meal mixture, pressing to coat. Transfer to a lined tray. Repeat with the remaining chicken, egg and almond meal mixture. Place in the fridge for 30 minutes to rest.
- For the puree, place the cauliflower in a medium saucepan over high heat and cover with water. Cook for 15 – 20 minutes or until tender. Drain into a colander, reserving 1/3 cup of the cooking liquid.
- Heat the butter in the saucepan over medium heat until foaming. Add the cooked cauliflower, cream and reserved cooking liquid. Simmer for 3 minutes or until reduced slightly. Remove from the heat and use a stab blender to blend until smooth. Season with salt and white pepper. Stir through the chives, if using. Cover and set aside.
- Heat 1cm of oil in a large, heavy based frypan over high heat. Cook the chicken in batches, for 3 minutes on each side or until crisp and golden. Remove the baking paper from the tray. Transfer the chicken to the tray.
- Preheat the grill to high. Spoon a dollop of tomato pasta sauce over each schnitzel. Top with ham and sprinkle with cheese. Grill for 3-4 minutes or until the cheese is golden. Sprinkle with extra parsley if desired.
- Meanwhile, return the cauliflower puree to medium heat and cook, stirring for 2 minutes or until heated through. Serve the chicken with the puree.
We would like to acknowledge that this recipe was sourced from Taste.com.au on 8 April 2019.
Author: Alison Adams Publication: Taste.com.au
https://www.taste.com.au/recipes/keto-chicken-parmi-bowl-recipe/2wolshvv