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Preparation Time
10 min
Cooking Time
30 min
Serves
7
Cuisine
Italian
Difficulty
Categories
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5.0
1
Classic Caesar salad with chicken
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Serves:
Iceberg - 400 g
Chicken parm - 300 g
cherry tomato - 10 pc
Baguette - 250 g
Parmesan - 80 g
Garlic - 1 clove
Sunflower oil - 4 tbsp
Salt
Black pepper
Vegetable oil - 1 tbsp
Parmesan - 20 g
Mustard - 2 tsp
Eggs - 1 pc
Olive oil - 60 ml
Dill fresh - 2 g
Sugar - to taste
Salt - to taste
Garlic - 1 pc
1
Cut the baguette into small cubes.
2
Heat the vegetable oil in a frying pan and add the peeled and crushed garlic clove. Add bread cubes and stir.
3
Fry the crackers over low heat until crispy, stirring occasionally. If the garlic starts to burn, remove it.
4
Cut the chicken fillet into small medallions of the same size. Season with salt and pepper.
5
Fry the fillet in a frying pan with a small amount of vegetable oil on the sides until golden brown. Remove the fillet from the pan and let it cool.
6
For the sauce: place the egg in a glass and pour boiling water over it. Keep it like this for a minute or two. This way it won’t cook, but it will be well disinfected. Break the prepared egg into a blender bowl, add Parmesan cheese, mustard, sugar, salt, vegetable oil and chopped garlic.
7
Beat all ingredients until smooth. The sauce will not be very thick, but still a little thicker than water.
8
Cut the cooled fillet into small pieces.
1
Tear lettuce leaves onto a plate. Drizzle the salad with the sauce.
2
Add chicken pieces and chopped tomatoes. Place crackers on top. Sprinkle with grated Parmesan and finally pour the dressing over the entire salad again.
3
Break the prepared egg into a blender bowl, add Parmesan cheese, mustard, sugar, salt, vegetable oil and chopped garlic.
4
Beat all ingredients until smooth. The sauce will not be very thick, but still a little thicker than water.
Serves:
Fat
205
Carbs
299
Protein
104
Kcal
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