
Devices & Accessories
Katsu chicken with cauliflower rice and pickled salad (MEATER+®)
Prep. 20min
Total 55min
4 portions
Ingredients
-
extra virgin olive oil for greasing
Crumbed chicken
-
flaked almonds60 g
-
pork crackling (see Tips)70 g
-
curry powder1 tsp
-
salt¼ tsp
-
ground black pepper¼ tsp
-
eggs2
-
chicken breast fillet cut horizontally to make 4 fillets2
Pickled salad
-
carrots cut into julienne1 - 2
-
continental cucumber deseeded and cut into julienne1
-
rice wine vinegar1 tbsp
-
lime juiced½
Cauliflower rice and katsu sauce
-
cauliflower broken into florets (3 cm)350 g
-
garlic cloves2
-
brown onion cut into halves100 g
-
piece fresh ginger peeled1 cm
-
extra virgin olive oil20 g
-
curry powder2 tsp
-
star anise1
-
water350 g
-
monkfruit sweetener or sweetener of choice (see Tips)1 ½ tbsp
-
tamari1 tbsp
-
cashews20 g
-
salt to taste1 - 2 pinches
-
ground black pepper to taste1 - 2 pinches
-
fresh red chilli deseeded if preferred and thinly sliced, to garnish1
-
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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