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Peanuts
Caesar salad & crispy chicken with peanuts
Recipe
Serves 4:
1 egg for breading
1 tablespoon paprika
20 g breadcrumbs
50 g rolled oats
50 g peanuts
350 g chicken fillet
200 g lettuce
50 g Parmesan shavings
150 g cherry tomatoes
4 eggs
100 g croutons
Caesar sauce: 85 g grated Parmesan, 160 g mayonnaise, 75 g olive oil, juice of one lemon, 40 g chopped capers, 2 tbsp Dijon mustard, 1 clove garlic
Cook your hard-boiled eggs and set aside.
Prepare the breaded chicken: 1. blend the peanut powder, then add the oats and blend again coarsely. Mix with the breadcrumbs and paprika in a soup plate or bowl. 2.prepare a bowl of flour and a bowl with the whipped egg. Step 3: Cut the chicken breast into strips. Step 4: Dip each piece into the flour, then the egg, then the breadcrumbs. Step 5: Cook the pieces in the oven or in a well-oiled frying pan.
Mix the salad, halved cherry tomatoes, Parmesan shavings and croutons in a salad bowl.
Serve this mixture on individual plates, topped with hard-boiled egg quarters and pieces of breaded chicken.
Make the Caesar sauce by mixing the mayonnaise with the lemon juice, Parmesan and olive oil.
Pour the dressing over the salad before serving.
Menguy's little extra: If you feel like innovating, add a little peanut butter to your Caesar sauce!
