Chicken keto cutlets with tomato butter

Incredibly juicy keto cutlets with delicious cabbage fried in butter. What more could you ask for for a keto dinner?

Ingredients

• CHICKEN CUTLETS
• 600 g Minced chicken
• 1 pc Egg
• 0.5 pcs Onions
• 1 tsp Sea salt
• 0.5 tsp Ground black pepper
• 1 tsp Thyme
• 50 g Butter
• ROASTED CABBAGE
• 650 g White cabbage
• 75 g Butter
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• TOMATO CREAM OIL
• 110 g Butter
• 1 tbsp. l. Tomato paste
• 1 tsp Red wine vinegar
• Salt and pepper

Directions

1. Preheat oven to 100 ° C. In a bowl, combine all the cutlet ingredients.
2. Form 6 or 8 patties and sauté in butter over medium heat until tender.
3. Put the finished cutlets in a warm place.
4. Chop the cabbage on a coarse grater, or with a food processor or knife.
5. Fry the cabbage in a large amount of butter over medium heat until golden brown around the edges. Stir occasionally to cook the cabbage evenly. Season with salt and pepper to taste. Reduce the heat towards the end.
6. Whisk all the tomato butter ingredients in a small bowl. Place chicken cutlets and fried cabbage on a plate. Serve with a generous serving of tomato butter.