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Katsu chicken with cauliflower rice and pickled salad

Katsu chicken with cauliflower rice and pickled salad
4.2 6 rating
Prep. 20 min
Total 55 min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

Sodium 1305.9 mg
Protein 45.1 g
Calories 2096.2 kJ / 499.1 kcal
Fat 28.2 g
Fibre 8.5 g
Saturated Fat 5.9 g
Carbohydrates 12.5 g

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Also featured in

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

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