Katsu Rice with Egg

Katsu Rice with Egg is a delightful low-carb twist on a classic Japanese dish, featuring tender chicken cutlets served over a bed of cauliflower rice, topped with a perfectly fried egg. This dish combines savory flavors and a satisfying texture, making it a perfect lunch option.

Ingredients

• Chicken breast - 300 grams
• Almond flour - 50 grams
• Egg - 2 large
• Cauliflower - 300 grams, riced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped
• Panko breadcrumbs (optional, for crunch) - 30 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the chicken breast into thin cutlets and season with salt and black pepper.
3. In a shallow dish, coat the chicken cutlets with almond flour, pressing gently to adhere. If using, sprinkle panko breadcrumbs on top for extra crunch.
4. Heat sesame oil in a large skillet over medium heat. Add the chicken cutlets and cook for 4-5 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.
5. In the same skillet, add the riced cauliflower and sauté for about 5-7 minutes until tender. Season with soy sauce and stir well to combine.
6. While the cauliflower is cooking, fry the eggs in another pan to your desired doneness (sunny-side up or over-easy works well).
7. To serve, place a generous portion of cauliflower rice on each plate, top with the katsu cutlet, and finish with a fried egg on top. Garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

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

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