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.
This dish was so delicious and simple. I always say that you just need to start with the freshest, closest ingredients you can find and whatever you make will turn out great. I started with some cherry tomatoes that I halved. I put them in a baking dish with a few cloves of garlic, Kalamata olives, some fresh oregano, basil and mint from the garden, drizzled the mix with olive oil and seasoned with S&P. I would have put a block of feta cheese right in the middle of it…but the husband…I baked the dish for about 40 minutes at 350 (I then removed half for hubby and added feta cheese to the rest and baked for another 10 minutes).
Next, I simply sautéed my shrimp in a little EVOO and a pat of butter along with some Vidalia onion, garlic and seasoning.
To plate this dish: I served it over cauliflower rice, so I plated that first, topped with shrimp, then with the baked tomato concoction. It was delicious, easy, hearty and a dish that I will definitely make again.
Two things about me: 1) I rarely use the microwave. Ours in fact, has been broken for months. The only button that works is the “add 30 seconds button” that I will occasionally use to warm something up (3 x 30 seconds lol). For the most part the microwave is just large clock in my kitchen. The other thing about me is that both my daughter and I are obsessed with Trader Joe’s. There isn’t one close to me in Clearwater, which is rough since I used to live around the corner from one in New York. We always ponder what we call the “Trader Joe’s Parking Lot Phenomena”. People seem to loose their minds in the excitement of being at a Trader Joe’s and forget that they’re actually driving. Every Trader Joe’s parking lot is a shit show. I’ve seen maneuvers and accidents in these parking lots that are pretty incredible. @TraderJoesRants – anyone have any idea what is happening in these parking lots?
Well yesterday I needed some retail therapy so I drove 40 minutes to get to the nearest Trader Joe’s (in St. Pete). I knew what to expect and was not disappointed. There’s a certain calm that comes over me when every location of a store chain that I love is set up the same way and your not standing in a random isle confused and lost. For $50 I got quite a bounty. One of the items that I was excited about was a bag of frozen mushrooms, which I decided to microwave – without reading the instructions. After a small fire erupted in the microwave, my husband was happy to point out the clearly explained “DO NOT MICROWAVE” instruction on the packaging. Oh well.
This is my bounty:
And this is the small fire…
Anyway, in the end I made a great stir-fry of shrimp over cauliflower rice (sans the mushrooms) with mixed veggies. It was healthy and yummy. The Argentinian Red Shrimp from Trader Joe’s were excellent, I highly recommend.
Shout out to Trader Joe’s in St. Pete that had not only the normal great stuff that we love but a wine selection that was very impressive!