Keto Chicken Parmi Bowl

On the table in: 1 hour 20 minutes
Serves: 4
Origin: Italian

Ingredients:

  • 1 egg
  • 80g (2/3 cup) almond meal
  • 40g (1/2 cup) finely grated parmesan
  • 2 tablespoons finely chopped fresh continental parsley, plus extra to serve
  • 4 x (about 125g each) chicken breast schnitzels (uncrumbed)
  • Extra virgin olive oil, to shallow fry, plus extra to drizzle
  • 80ml (1/3 cup) tomato pasta sauce
  • 4 slices smoked ham
  • 50g (1/2 cup) coarsely grated fresh mozzarella
  • 1.1kg (1 head) cauliflower, trimmed, cut into florets
  • 25g butter
  • 125ml (1/2 cup) thickened cream
  • White pepper, to season
  • 1 tablespoon chopped fresh chives, optional

Nutritional Information

Per serving: 807 calories; 8.9g net carbs; 50.1g protein; 61.8g fat; 9.9g fibre

Instructions:

  1. Lightly whisk the egg in a shallow bowl.
  2. Combine the almond meal, parmesan and parsley on a plate. Season the chicken.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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