Chicken Caesar Salad

Name: Chicken Caesar Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Corn chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 120 g Parisienne bread; 2 Garlic cloves; 4 Anchovy fillets; 100 g Parmesan cheese; 200 g double cream; 2 TABLESPOONS Lemon juice; 4 Mini Romaine lettuce; 250 g cherry tomatoes

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Corn chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
120 g Parisienne bread
2 Garlic cloves
4 Anchovy fillets
100 g Parmesan cheese
200 g double cream
2 TABLESPOONS Lemon juice
4 Mini Romaine lettuce
250 g cherry tomatoes

Directions

1
Wash the meat, dab dry. Season with salt and pepper. Heat 3 tablespoons of oil in a large frying pan. Brown the meat in it in 2 portions on each side for 3-4 minutes. Then bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
2
manufacturer) for about 15 minutes, keep warm.
3
Cut bread into cubes. Heat 2 tablespoons of oil in a frying pan, toast bread in it for about 5 minutes while turning, season with a little salt, remove. For the dressing, peel and finely chop the garlic. Chop anchovy fillets finely.
4
Finely grate 50 g Parmesan cheese. Mix parmesan, anchovies, garlic and double cream. Season to taste with salt, pepper and lemon juice.
5
Clean, wash and drain the salad and cut into strips. Finely slice 50 g Parmesan cheese. Wash, drain and halve the tomatoes. Mix salad and dressing. Cut the meat into slices and arrange on the salad.
6
Sprinkle with sliced Parmesan cheese and croutons.