Ingredients
1 egg
80g (2/3 cup) almond meal
40g (1/2 cup) finely grated parmesan
2 tbsp 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 tbsp chopped fresh chives, optional
Instructions
1. Lightly whisk the egg in a shallow bowl. Combine almond meal, parmesan, and parsley on a plate. Season chicken, dip in egg, then coat with almond meal. Place on a lined tray and refrigerate for 30 minutes.
2. For the puree, cook cauliflower in boiling water for 15-20 minutes until tender. Drain, reserving 1/3 cup cooking liquid. Heat butter, add cauliflower, cream, and reserved liquid. Simmer for 3 minutes, then blend until smooth. Season with salt and white pepper, stir in chives if using.
3. Heat oil in a large frypan over high heat. Cook chicken in batches for 3 minutes on each side until golden.
4. Preheat grill to high. Top each schnitzel with tomato sauce, ham, and cheese. Grill for 3-4 minutes until cheese is golden.
5. Reheat cauliflower puree and serve with chicken.
PREP TIME & NUTRITION:
Prep Time: 30 mins, Servings: 4, Calories: 450, Net Carbs: 8g, Fats: 30g, Protein: 35g