Parmesan Schnitzel

with Classic Cauliflower Cheese and Salad

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low-carb
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low-carb
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Instructions

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1 Boil cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Cook the cauliflower in a pot of salted boiling water for 4 min or until tender. Drain once cooked.

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2 Make sauce

Meanwhile, heat a pan or pot over a medium heat. Once hot, add the buttercorn starch and stock cube. Cook, stirring continuously, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3 min further or until the sauce has thickened. Add the cheddar and mozzarella

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3 Bake cauliflower cheese

Place the drained cauliflower in a baking dish. Pour the cheese sauce over the cauliflower and give everything a good mix up. Bake in the oven for 20 min. 

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4 Prep schnitzels

Meanwhile, wrap each chicken breast in cling film. Using a rolling pin, bash the chicken breasts until approx 1 cm thick. Grate the Parmesan finely. Combine the almond flourParmesan and a pinch of salt in a shallow bowl. Crack the eggs into a second shallow bowl and whisk. Dip the chicken in the whisked eggs, then coat them in the Parmesan flour.

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5 Fry schnitzels

Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low. 

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6 Prep salad

Meanwhile, wash and roughly chop the cucumber. Place the vinegarolive oilDijonsalt and pepper in a bowl and whisk until combined - this is your dressing. Toss the washed spinach and cucumber in the dressing and serve it on the side.

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Fry the breaded chicken breast in vegetable or sunflower oil for a crisper finish.

This one's all about the cheeeeese!

Cooking Time: 40 min

Equipment Required: Rolling pin

Cals 863 · Prot 72 · Carbs 28 · Fat 48

Gluten-Free

Ingredients

Number of people

Schnitzel

Chicken breast 400 Grams
Parmesan 30 Grams
Almond flour 40 Grams
Salt 0.5 Tsp
Eggs 1 Piece
Vegetable oil 1 Tbsp

Cauliflower cheese

Cauliflower 300 Grams
Salt 0.5 Tsp
Salted butter 20 Grams
Corn starch 10 Grams
Chicken stock cube 0.5 Pieces
Whole milk 200 ML
Grated cheddar 60 Grams
Grated mozzarella 60 Grams

Salad

Cucumber 1 Piece
Red vinegar 15 ML
Olive oil 2 Tbsp
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams

This one's all about the cheeeeese!

Cooking Time: 40 min

Equipment Required: Rolling pin

Cals 863 · Prot 72 · Carbs 28 · Fat 48

Gluten-Free

Instructions

photo

1 Boil cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Cook the cauliflower in a pot of salted boiling water for 4 min or until tender. Drain once cooked.

photo

2 Make sauce

Meanwhile, heat a pan or pot over a medium heat. Once hot, add the buttercorn starch and stock cube. Cook, stirring continuously, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3 min further or until the sauce has thickened. Add the cheddar and mozzarella

photo

3 Bake cauliflower cheese

Place the drained cauliflower in a baking dish. Pour the cheese sauce over the cauliflower and give everything a good mix up. Bake in the oven for 20 min. 

photo

4 Prep schnitzels

Meanwhile, wrap each chicken breast in cling film. Using a rolling pin, bash the chicken breasts until approx 1 cm thick. Grate the Parmesan finely. Combine the almond flourParmesan and a pinch of salt in a shallow bowl. Crack the eggs into a second shallow bowl and whisk. Dip the chicken in the whisked eggs, then coat them in the Parmesan flour.

photo

5 Fry schnitzels

Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low. 

photo

6 Prep salad

Meanwhile, wash and roughly chop the cucumber. Place the vinegarolive oilDijonsalt and pepper in a bowl and whisk until combined - this is your dressing. Toss the washed spinach and cucumber in the dressing and serve it on the side.

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Fry the breaded chicken breast in vegetable or sunflower oil for a crisper finish.

Ingredients

Number of people

Schnitzel

Chicken breast 400 Grams
Parmesan 30 Grams
Almond flour 40 Grams
Salt 0.5 Tsp
Eggs 1 Piece
Vegetable oil 1 Tbsp

Cauliflower cheese

Cauliflower 300 Grams
Salt 0.5 Tsp
Salted butter 20 Grams
Corn starch 10 Grams
Chicken stock cube 0.5 Pieces
Whole milk 200 ML
Grated cheddar 60 Grams
Grated mozzarella 60 Grams

Salad

Cucumber 1 Piece
Red vinegar 15 ML
Olive oil 2 Tbsp
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams
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