Recipes
Recipes with my own touch
Servings
2
Ingredients
Chicken:
2 chicken breasts, cut into strips
500ml vegetable stock
60ml butter, melted
1 clove garlic, crushed
125ml panko crumbs
40ml Parmesan, finely grated
20ml fresh herbs (parsley, thyme, basil)
salt & black pepper
Salad:
15g Parmesan, finely grated
4 baby gem lettuce, sliced
Dressing:
50g anchovies in olive oil
2 cloves garlic, crushed
125ml homemade mayonnaise
75g Parmesan, grated
juice of 1 lime
Caesar salad
I love Caesar salad but have a love-hate relationship with eggs, so I make mine without. There is enough egg in the mayonnaise, so no need to add more according to me! Do yourself a favour and make your own mayonnaise. It’s so quick and simple, you will never buy the (genetically modified, yes, you read right) stuff they call mayonnaise from the shop again! I use a sous vide for the first cook of the chicken but poaching it in liquid is just as good and ensures that the chicken doesn’t dry out before baking it in the oven.
Method
- Heat the vegetable stock in a pot with a lid and place the chicken pieces into the boiling water. Poach until almost cooked, about 8 minutes. Remove the chicken from the liquid, let cool slightly and pat dry with some kitchen towel.
- Heat the oven to 220°C. Line a small baking sheet with baking paper.
- Mix the butter & garlic together in a bowl. Mix the breadcrumbs, Parmesan, herbs, salt & pepper together in another bowl. I like to give mine a whiz in the food processor to make sure that the ingredients are well mixed together and super fine. It makes the crumbs quite green which looks cool! Dip the chicken strips in the butter, then toss with the seasoned crumbs making sure to pieces are well coated.
- Place the chicken on the lined baking sheet and bake in the oven for 5-7 minutes. Turn the chicken over and bake for another 3 minutes or until golden brown and cooked through.
- While the chicken is cooking, make the dressing. Finely chop the anchovies and mix with the garlic to form a rough paste. Mix with the mayonnaise. Stir in the Parmesan, lime juice and add a splash of water to thin the dressing ever so slightly. You don’t want the dressing too runny else it won’t coat the lettuce leaves properly.
- Put the lettuce into a mixing bowl and add a squeeze of lime juice and half the dressing Mix well and add more dressing until the leaves are well coated. Sprinkle over the remaining Parmesan and give it another good mix.
- Remove the chicken from the oven, cool slightly and serve on top of the dressed salad. Add a little extra dressing if you like it saucy!
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