Keto Chicken Parmi Bowl

  • 50min prep
  • 30min cook
  • 4 Servings


  • 1 egg

  • 80g (⅔ cup) almond meal

  • 40g (½ cup) finely grated parmesan

  • 2 tablespoons finely chopped fresh continental parsley, plus extra to serve

  • 4 x (about 125g each) chicken breast schnitzels (uncrumbed)

  • Extra virgin olive oil, to shallow fry, plus extra to drizzle

  • 80ml (⅓ cup) tomato pasta sauce

  • 4 slices smoked ham

  • 50g (½ cup) coarsely grated fresh mozzarella

  • 1.1kg (1 head) cauliflower, trimmed, cut into florets

  • 25g butter

  • 125ml (½ cup) thickened cream

  • White pepper, to season

  • 1 tablespoon chopped fresh chives, optional


  • Lightly whisk the egg in a shallow bowl. Combine the almond meal, parmesan and parsley on a plate. Season the chicken. Dip 1 chicken piece in the egg, then into the almond meal mixture, pressing to coat. Transfer to a lined tray. Repeat with the remaining chicken, egg and almond meal mixture. Place in the fridge for 30 minutes to rest.

  • For the puree, place the cauliflower in a medium saucepan over high heat and cover with water. Cook for 15 – 20 minutes or until tender. Drain into a colander, reserving ⅓ cup of the cooking liquid. Heat the butter in the saucepan over medium heat until foaming. Add the cooked cauliflower, cream and reserved cooking liquid. Simmer for 3 minutes or until reduced slightly. Remove from the heat and use a stab blender to blend until smooth. Season with salt and white pepper. Stir through the chives, if using. Cover and set aside.

  • Heat 1cm of oil in a large, heavy based frypan over high heat. Cook the chicken in batches, for 3 minutes on each side or until crisp and golden. Remove the baking paper from the tray. Transfer the chicken to the tray.

  • Preheat the grill to high. Spoon a dollop of tomato pasta sauce over each schnitzel. Top with ham and sprinkle with cheese. Grill for 3-4 minutes or until the cheese is golden. Sprinkle with extra parsley if desired.

  • Meanwhile, return the cauliflower puree to medium heat and cook, stirring for 2 minutes or until heated through. Serve the chicken with the puree.