Caesar Salad with Breaded Chicken

Preheat your oven to 180°C (350°F) top/bottom heat.

Cut the toast slices into small cubes. Put them in a bowl and mix them with 1 tbsp olive oil, a pressed garlic clove, some salt, and the dried herbs. Spread them on a baking sheet and bake them for 8-10 minutes until golden brown and crispy. Alternatively, you can toast them in a pan.

Wash the romaine lettuce thoroughly, dry it, and cut it into bite-sized, coarse pieces.

Halve the yellow and red cherry tomatoes.

Finely press the second garlic clove and finely chop the anchovy fillets.

Put the hot mustard, honey, and egg yolks into a tall mixing bowl. Whisk the mixture with a whisk or immersion blender while slowly adding the 100 ml oil in a thin stream until a creamy emulsion forms, similar to mayonnaise.

Stir in the juice of a lemon, the grated Parmesan, the chopped garlic, the chopped anchovies, and the Worcestershire sauce into the dressing. Season it with salt and pepper.

Put the prepared romaine lettuce, the halved cherry tomatoes, and the toasted croutons into a large salad bowl.

Pour the Caesar dressing over the salad and mix everything well so that all ingredients are evenly coated.

Arrange the Caesar salad on plates and place the chicken slices on top. Serve the salad immediately.

See Breaded Chicken Fillet recipe here on Rocely.com

Enjoy your meal