Caesar Salad with Breaded Chicken

Name: Caesar Salad with Breaded Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 Chicken Breasts; 50 grams All-Purpose Flour; 2 Egg Yolks; 100 grams Breadcrumbs; 200 milliliters Vegetable oil (for frying); 1½ teaspoons Hot mustard; 2 Egg Yolks; 100 milliliters Vegetable Oil; 1 Lemon; 50 grams Parmesan (Grated); 2 cloves Garlic Clove; 1 tablespoon Honey; 1 tablespoon Worcestershire Sauce; 4 Anchovy fillets (from a jar); 1 Romaine Lettuce; 150 grams cherry tomato (yellow and red); 3 slices Toast bread slice; 2 tablespoons Olive Oil; 1 pinch Salt; 1 teaspoon dried herb; 1 pinch Black Pepper

45 min·99 ViewsTranslated

Narindra

63 Recipes

A classic Caesar salad with crispy breaded chicken, a homemade dressing, and homemade croutons – perfect for a light yet satisfying meal.

Allergens

3,962kcal

2 Portions · 1,330 g

Protein

148 g

Carbohydrates

191 g

Fat

284 g

Fiber

22 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Chicken Breasts2
All-Purpose Flour50 grams
Egg Yolks2
Breadcrumbs100 grams
Vegetable oil (for frying)200 milliliters
Hot mustard1½ teaspoons
Egg Yolks2
Vegetable Oil100 milliliters
Lemon1
Parmesan (Grated)50 grams
Garlic Clove2 cloves
Honey1 tablespoon
Worcestershire Sauce1 tablespoon
Anchovy fillets (from a jar)4
Romaine Lettuce1
cherry tomato (yellow and red)150 grams
Toast bread slice3 slices
Olive Oil2 tablespoons
Salt1 pinch
dried herb1 teaspoon
Black Pepper1 pinch

Preparing the Salad and Croutons

1
Preheat your oven to 180°C (350°F) top/bottom heat.
2
Cut the toast slices into small cubes. Put them in a bowl and mix them with 1 tbsp olive oil, a pressed garlic clove, some salt, and the dried herbs. Spread them on a baking sheet and bake them for 8-10 minutes until golden brown and crispy. Alternatively, you can toast them in a pan.
10 min
3
Wash the romaine lettuce thoroughly, dry it, and cut it into bite-sized, coarse pieces.
4
Halve the yellow and red cherry tomatoes.

Preparing the Dressing

5
Finely press the second garlic clove and finely chop the anchovy fillets.
6
Put the hot mustard, honey, and egg yolks into a tall mixing bowl. Whisk the mixture with a whisk or immersion blender while slowly adding the 100 ml oil in a thin stream until a creamy emulsion forms, similar to mayonnaise.
7
Stir in the juice of a lemon, the grated Parmesan, the chopped garlic, the chopped anchovies, and the Worcestershire sauce into the dressing. Season it with salt and pepper.

Arranging and Serving

8
Put the prepared romaine lettuce, the halved cherry tomatoes, and the toasted croutons into a large salad bowl.
9
Pour the Caesar dressing over the salad and mix everything well so that all ingredients are evenly coated.
10
Arrange the Caesar salad on plates and place the chicken slices on top. Serve the salad immediately.
11
See Breaded Chicken Fillet recipe here on Rocely.com
12
Enjoy your meal