under 30g carbs

Give chicken schnitzel an Asian-style twist by serving it with a delectable katsu sauce and a crisp Japanese
slaw. It's such a crowd-pleasing combo that's surprisingly low-carb! You'd better prepare for repeat requests!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Asian Chicken Schnitzel & Katsu Sauce with Japanese Slaw

olive oil

snow peas

katsu paste

water

chicken breast

salt

¾ packet panko breadcrumbs

sesame seeds

cabbage mix

brown sugar

butter

sachet Southeast Asian Spice Blend

Japanese dressing

Trim and thinly slice the snow peas lengthways. In a medium bowl, combine the katsu paste and water.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. In a shallow bowl, combine the Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients) and mixed sesame seeds. Dip the chicken into the spice mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Fry the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

While the chicken is cooking, combine the snow peas, shredded cabbage mix and Japanese dressing in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Wash and dry the frying pan and return to a medium-high heat. Add the katsu mixture and cook, whisking, until slightly reduced, 2-5 minutes. Add the brown sugar and butter and stir to combine.

Slice the Asian chicken schnitzels. Divide the schnitzel and Japanese slaw between plates. Top the chicken with the katsu sauce.

Brimming with a vibrant veggie medley and hearty lentils, this pesto-adorned minestrone is comfort in a bowl - without the carb overload. And who needs croutons when you have umami Parmesan crisps?
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week's butter beans were in short supply. Some customers will receive lentils instead of butter beans. Don't worry, the recipe will be just as delicious!

Roast Veggie Minestrone with Basil Pesto & Parmesan Crisps

carrot

zucchini

capsicum

garlic

tomato

silverbeet

lentils

tomato paste

sachet garlic & herb seasoning

vegetable stock powder

basil pesto

Parmesan cheese

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Roughly chop capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. Roughly chop tomato. Thinly slice silverbeet. Drain lentils (see ingredients).

• On a second lined oven tray, place the grated Parmesan cheese in even circles to make two per person. • Bake until the cheese is golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!). TIP: The Parmesan crisps will crisp up as they cool.

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook tomato paste and garlic, stirring until fragrant, 30 seconds. • Add tomato, water, garlic & herb seasoning, vegetable stock powder, butter and brown sugar. Reduce heat and simmer, 3-4 minutes. • Add silverbeet, lentils and roast veggies and continue to simmer, until silverbeet has wilted, 1-2 minutes. Season with pepper.

• Divide roast veggie minestrone between bowls. • Serve topped with basil pesto and Parmesan crisps.

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