Caesar Salad with Chicken

 

Ingredients:

• 2 cloves garlic
• 75 ml extra virgin olive oil
• extra virgin olive oil
• 2 medium free range eggs
• ½ tsp Worcestershire sauce
• 100 ml sunflower oil
• 1 organic lemon
• 300 grams chicken fillet
• 2 tbsp wheat flour
• 1 tbsp water
• 50 grams panko
• 2 heads baby romaine

Method:

1. In the meantime, separate half of the eggs, the white is not used. Put the yolk with the Worcestershire sauce, ⅓ of the sunflower oil,  the garlic in a measuring cup. Puree with the hand blender until a homogeneous dressing is obtained. Place in a bowl and whisk in the rest of the olive oil bit by bit. Scrub the lemon clean, grate the yellow peel and mix with the dressing.

2. Place a piece of chicken fillet between 2 sheets of baking paper and flatten with a small frying pan to a thickness of ½ cm. Repeat with the rest of the chicken.

3. Put the flour in a deep plate. Beat the rest of the eggs with the water in a second deep plate. Put the panko in a third deep plate. Pat the chicken fillets dry with kitchen paper and sprinkle them on both sides with pepper and possibly salt. Roll them successively through the flour, the beaten egg and the panko mixture.

4. Heat the rest of the sunflower oil in a frying pan on medium heat and fry the chicken for 5 minutes until cooked and crispy. Turn halfway through. Drain on kitchen paper.

5. Put the lettuce with the dressing in a large bowl and mix with your hands without breaking the leaves.  Cut the crispy chicken into strips of approx. 1 cm thick and divide over the salad.