Okay, so I have some friends that find my method to the recipe to be, shall we say, verbose. One recently posted this meme on my social media:
That said, I’ll get to the point for this yummy dish.
Add a sliced vidallia onion, garlic to your liking (I like a ton), about 2 pounds of short ribs, a jar of Goya Sofrito, salt & pepper. Cook on low for eight hours. I served this over cauliflower rice with a side of Brussels sprouts.
This super simple keto dish is both yummy and satisfying. Chicken cutlets and broccoli rabe over cauliflower rice topped with porcini mushroom sauce.
A few easy steps. You can use dried porcinis or fresh, or a combination. If using dried, rehydrate by putting mushrooms in a bowl and pouring boiling water over them. Let this sit for about 10 minutes or until softened. Remove from water and chop. In a little EVOO and butter sauté mushrooms with garlic, onion, seasoning. Over low heat, add about 1/4 cup of heavy cream (and maybe a little mascarpone?) and emulsify until you create a thick sauce and set aside.
Prepare the broccoli rabe and cauliflower rice and set aside for plating.
Dredge the chicken cutlets (we butterfly and pound the cutlets so they’re not too thick) in seasoned almond flour. Sauté the “breaded” cutlets in a little EVOO (we’re not deep frying here) until both sides are golden brown and chicken is cooked through.
To plate this I started with the rice, topped with the cutlets, topped with the porcini sauce and broccoli rabe on the side.