Description
Crispy baked chicken katsu served over cauliflower rice with tangy cabbage slaw, fresh cucumber, and homemade tonkatsu sauce. A keto-friendly, 20-minute Japanese-inspired meal with under 5g net carbs per serving.
Ingredients
2 boneless chicken breasts, sliced into cutlets
1/2 cup panko breadcrumbs
2 eggs, beaten
2 tbsp olive oil
2 cups riced cauliflower
1/2 small green cabbage, thinly sliced
1/2 cucumber, sliced
3/4 cup low-sodium soy sauce
3 tbsp honey
2 tbsp rice vinegar
1 tsp sesame seeds
1 green onion, sliced
1 tsp hot pepper flakes (optional)
Instructions
Preheat oven to 200°C (400°F)
Combine panko and 1 tbsp oil in a bowl
Press chicken cutlets into beaten eggs, then coat with panko mixture
Place on a baking sheet and bake 10 minutes until golden
In a separate pan, sauté cauliflower rice with 1 tbsp oil until tender
Meanwhile mix soy sauce, honey, vinegar, and remaining ingredients (except sesame seeds) for sauce
Assemble bowls with cauliflower rice, arrange chicken, add cabbage, cucumber, and drizzle with sauce
Sprinkle with sesame seeds and green onion before serving
Notes
Use a halal/vegetarian tonkatsu sauce alternative if available
For extra crispiness, air-fry the chicken at 190°C (375°F) for 8-10 minutes
Sauce can be prepared in advance and refrigerated
Substitute chicken with halal beef or pork if desired
- Prep Time: 10
- Cook Time: 10
- Method: Baking / Sautéing
- Cuisine: Japanese