Crispy chicken Caesar salad

Crispy chicken Caesar salad

Total: 35 min. | Active: 35 min.
Nutritional value / person: 499 kcal
, Fat: 25 g
, Carbohydrate: 25 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 hard-boiled egg
3 tbsp white balsamic vinegar
1 tbsp olive oil
1 tbsp water
3 tbsp plain yoghurt
25 g Parmesan, coarsely grated
¼ tsp salt
a little pepper

Salad

400 g white cabbage, very thinly sliced
200 g carrots, thinly sliced

Crumb coating

60 g breadcrumbs
1 tbsp white flour
1 egg, beaten
2 chicken breasts (each approx. 180 g)
¼ tsp salt
¼ tsp mild paprika
a little pepper

Chicken

100 g bacon strips
2 tbsp olive oil
50 g Parmesan, shaved into thin strips using a peeler
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How it's done

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Dressing

Place the egg in a measuring cup along with all the other ingredients up to and including the Parmesan, puree, season.

Salad

Add the cabbage and carrots to a bowl, add the dressing, knead well by hand for approx. 2 mins.

Crumb coating

Place the breadcrumbs and flour in two separate shallow dishes, and the egg in a deep dish. Season the chicken breasts and toss in the flour in batches, shake off the excess, dip in the egg and then in the breadcrumbs. Press the crumb coating down firmly.

Chicken

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove, set aside and wipe the cooking fat from the pan. Add the oil to the same pan, add the chicken breasts, fry over a medium heat for approx. 5 mins. on each side. Remove, carve into slices, serve on top of the salad with the bacon and Parmesan.

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