Leftover hot pasta or cold pasta salad
Caesar style salad
Caesar style salad
Ingredients for the Caesar style salad:
400g new potatoes
1 chicken breast, with mini fillet removed, flattened to 1cm
2 inches of cucumber sliced into chunks
2 tomatoes diced
1 spring onion sliced
1 little gem lettuce sliced
1 carrot thinly sliced
2 crusts from your loaf of bread for bread crumbs
1 slice of bread for croutons
1 egg beaten
A handful of flour
Ingredients for the Caesar style dressing:
1 clove of garlic
100g natural yogurt
2 tablespoons olive oil
A handful of parmesan cheese, freshly grated
2 teaspoons Worcestershire sauce
1/2 teaspoon of lemon juice
Freshly ground black pepper
First to make the dressing, peel and finely chop the garlic. Whisk the yogurt, olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice together in a bowl.
Boil the new potatoes until cooked then cool quickly under cold running water.
Next lay your chicken breast on a chopping board between 2 sheets of brown parchment paper, then with a rolling pin hit it quite hard to flatten it out a bit (about 1cm).
Next in 3 separate bowls put flour, a beaten egg and some bread crumbs. Firstly dip the chicken breast in the flour, then next the egg and lastly the bread crumbs.
Pour some oil in a shallow pan and fry the chicken breast when it is hot. A few minutes either side, until the crumb goes a golden brown. You can slice the chicken to make sure it is cooked through, but that is why you have to bash it to be a bit thinner.
Remove the chicken and place on some kitchen paper to absorb the excess oil. Slice the chicken thinly to make it go further.
To make the croutons fry them in the oil from the chicken breast until crispy.
Now build up your salad firstly adding the potatoes then by piling the chopped lettuce on the plate, scatter the cucumber, carrots, onion and tomatoes, then the sliced breaded chicken lastly the croutons and all drizzled with the homemade Caesar style dressing and some fresh ground pepper and parmesan shavings.