Crispy, soft and SO delish! These thin chicken cutlets served with rich and fragrant cauliflower rice are just perfect for those busy weeknights when you want to come home to a delicious gluten-free, low carb dinner.
Ingredients :
- The chicken
- 2 Large Boneless & Skinless Chicken Breasts Halved Horizontally To Make 4
- ½ Cup Fresh Parmesan, Finely Grated
- Salt And Fresh Cracked Pepper
- 2 Large Cloves Garlic, Grated
- 1 Teaspoon Paprika
- 1 Teaspoon Italian Seasoning
- 4 Tablespoons Unsalted Butter Divided
For The Cauliflower Rice :
- 3 Cups Riced Cauliflower (About 1 Medium Head)
- ½ Cup White Onion, Chopped
- 2 Large Cloves Garlic Minced
- 2 Tablespoons Vegetable Stock
- Juice Of One Lemon + Zest (If You Like)
- Red Chili Pepper Flakes, Optional
- ¼ Cup Fresh Parsley Chopped
