Chicken Caesar Salad
About
Prep Time:
1.5 hours
cook time:
20 minutes
serves:
4
ingredients:
Crumbed Chicken
1/3 cup Flour
1 x Egg
2 x Chicken Breast
Breadcrumbs
Frying oil
Dressing
1 tsp Dijon Mustard
1 Egg yolk
2 Anchovies, pressed into a paste
Lemon Zest from ½ Lemon
1 Garlic clove, minced
¼ cup Olive Oil
¼ cup Neutral tasting Oil
Salt
1 tsp ACV
1 tsp Worcestershire Sauce
¼ cup Parmesan
Other
2 hard boiled Eggs
2 slices of Sourdough
½ tsp Garlic Powder
Olive Oil
2 rashes of Bacon
1 Cos Lettuce
Optional
Shaved Parmesan & extra Anchovies.
Preparation
Preheat oven to 180℃
Start by cooking 2 hard boiled Eggs. While that’s coming to a simmer start preparing the Chicken.
Slice the Chicken breasts in half horizontally, making two thinner cuts of each Chicken breast. Then tenderise the Chicken by giving it a bash with something heavy.
Prepare 3 vessels for the crumb ingredients, one plate with the Flour, plus some Salt and Pepper. In a bowl whisk the Egg and a dash of milk together. Lastly, a plate with Breadcrumbs. Crumb the Chicken and set aside (First Flour coat, second Egg coat, third Breadcrumb coat).
Slice up the Sourdough into Croutons, whatever your size preference is fine. Add to a baking dish with some Olive Oil, Salt and Garlic Powder. Put in the oven for 5 - 15 minutes (depending on the size), bake until toasted.
Cook the Chicken by shallow frying in Oil, working in batches until all pieces of Chicken are browned on both sides. When you remove from the pan sprinkle some salt flakes on top. The Chicken can be set aside, or if thicker - finish cooking in the oven.
For the Dressing: Add the Lemon Zest, Garlic, Anchovies, Dijon Mustard to a bowl and mix together, using a whisk and stirring continuously start to slowly poor the oil into the bowl and keep mixing vigorously to emulsify the oil. Add the Worcestershire Sauce and ACV (or Lemon Juice). When the dressing is well incorporated add the Parmesan (extra Parm is always a good idea so don’t feel you have to stick to the measurement here!). Put in the fridge until you’re ready to put the Salad together.
Cut the Bacon into lanyards and fry in a pan until crispy
Now it’s time to put all your hard work together and make an epic Chicken Caesar Salad! Remove the dressing from the fridge and add ¾ or the Lettuce leaves, toads the salad well ensuring you get dressing on all the leaves. Now add the extra leaves, the sliced hard boiled Eggs, Croutons, Bacon and optional extras.
Slice the crumbed Chicken and lay on top of the Salad - enjoy!
