Caesar\'s salad with chicken and crispy van-tan
very easy
45 mins
45 mins
Ingredients
- 10 TK-Wan-Tan Leaves (Asian Shop)
- 1 onion, 2 garlic cloves
- 4 Anchovy fillets (glass)
- 2 fresh egg yolks (Gr. M)
- 1 TEASPOON Mustard
- 1-2 TABLESPOONS Lemon juice
- 100 ml + 3 tablespoons of good olive oil
- 7-10 Tbsp Sea salt, pepper
- 4 discs White bread
- 300 g Chicken filet
- 300 ml Vegetable oil for frying
- 100 g Parmesan (piece)
- 3 Mini roman salads
Directions
- 1
Let the wonton dough package thaw. For the sauce, peel onion and garlic and chop very finely with the anchovies. Mix egg yolk, mustard and lemon juice. Beat 100 ml olive oil first drop by drop, then in a thin stream with a whisk until the sauce thickens slightly.
- 2
Stir in onion, garlic and anchovies. Season with salt and pepper.
- 3
Roughly dice bread. Wash the meat, dab dry and cut into strips. Fry in 1 tablespoon of hot olive oil for 3-5 minutes. Season with salt and pepper and remove. Heat 2 tablespoons of olive oil in a frying pan.
- 4
Roast the bread in it until crispy all around. Season with salt and take out.
- 5
Carefully remove 10 Wan-Tan sheets one by one from the dough package (refreeze the rest) and cut them into thin strips. Heat vegetable oil in a pot to approx. 180 °C (hold a wooden skewer inside; if bubbles form on the stem, the correct temperature has been reached).
- 6
Fry the strips of dough in portions until crispy. Lift them out and let them drip off on kitchen paper. Season with salt.
- 7
Parmesan cheese in shavings. Clean, wash and cut the romaine lettuce into strips. Mix all prepared salad ingredients with the salad dressing.
Nutrition Facts
680 kcal
24 g
49 g
30 g
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