Katsu Rice

Katsu Rice is a deliciously crispy low-carb Japanese dish featuring tender pork cutlets served on a bed of cauliflower rice, drizzled with a savory tonkatsu sauce. It's a satisfying and healthier alternative to traditional katsu, perfect for a quick lunch.

Ingredients

• Pork loin cutlet - 250 grams
• Almond flour - 50 grams
• Egg - 1 large
• Cauliflower - 300 grams (for rice)
• Tonkatsu sauce - 2 tablespoons
• Coconut oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Green onions - 2 stalks (for garnish)

Steps

1. Preheat the oven to 200°C (392°F).
2. Cut the cauliflower into florets and steam until tender, about 5-7 minutes.
3. In a food processor, pulse the steamed cauliflower until it resembles rice. Set aside.
4. Season the pork cutlet with salt and black pepper on both sides.
5. In a shallow bowl, beat the egg. In another bowl, place the almond flour.
6. Dip the pork cutlet into the egg, then coat it in almond flour, pressing to adhere.
7. In a skillet, heat coconut oil over medium heat. Add the breaded pork cutlet and cook for 4-5 minutes on each side until golden brown and cooked through.
8. While the pork is cooking, heat the cauliflower rice in a separate pan for about 3-4 minutes, stirring occasionally, and season with salt to taste.
9. Once the pork is cooked, remove it from the skillet and let it rest for a couple of minutes before slicing.
10. To serve, place a portion of cauliflower rice on each plate, top with sliced pork cutlet, and drizzle with tonkatsu sauce. Garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• High in protein, which supports muscle repair and growth.

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