![Katsu chicken with cauliflower rice and pickled salad Katsu chicken with cauliflower rice and pickled salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/00e7be2e-33c8-4feb-bcd4-09e602d86ff9/Derivates/0c45973a-8d2c-4702-817c-ec66a1c28802.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
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總共時間
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份量
這顯示這個食譜共有多少份。
食材
- extra virgin olive oil, for greasing
Crumbed chicken
- 60 g flaked almonds
- 70 g pork crackling (see Tips)
- 1 tsp curry powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 eggs
- 2 chicken breast fillet, cut horizontally to make 4 fillets
Pickled salad
- 1 - 2 carrots, cut into julienne
- 1 continental cucumber, deseeded and cut into julienne
- 1 tbsp rice wine vinegar
- ½ lime, juiced
Cauliflower rice and katsu sauce
- 350 g cauliflower, broken into florets (3 cm)
- 2 garlic cloves
- 100 g brown onion, cut into halves
- 1 cm piece fresh ginger, peeled
- 20 g extra virgin olive oil
- 2 tsp curry powder
- 1 star anise
- 350 g water
- 1 ½ tbsp monkfruit sweetener or sweetener of choice (see Tips)
- 1 tbsp tamari
- 20 g cashews
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- 1 fresh red chilli, deseeded if preferred and thinly sliced, to garnish
- fresh coriander, leaves only, to garnish
- 營養價值
- 每 1 portion
- 卡路里
- 2096.2 kJ / 499.1 kcal
- 蛋白質
- 45.1 g
- 碳水化合物
- 12.5 g
- 脂肪
- 28.2 g
- 飽和脂肪
- 5.9 g
- 纖維
- 8.5 g
- 鈉
- 1305.9 mg
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