About this recipe
Many Caesar salad recipes call for breaded chicken fillets to be deep-fried until crispy. With the heat of Vonken, you can achieve an even better and healthier crunchy crust by simply grilling under a strong flame. Deliciously crispy on the outside, incredibly juicy on the inside. Use Japanese breadcrumbs (Panko) for optimal texture and don't make that delicious dressing too complex.
Ingredients
- 1 pound of chicken breast
- 2 eggs
- 180 g breadcrumbs (preferably Panko)
- pepper, salt
- 3 tbsp Raz el Hanout
- olive oil
- 150 g mayonnaise
- 2 cloves of garlic
- juice of half a lime (or a whole one, to taste)
- 80 g finely grated Parmesan cheese
- 2 tbsp mustard
- 8 canned anchovy fillets
- 25 ml water
- 250 g croutons
- 1 head of iceberg lettuce or 7-8 lettuce hearts
- optional: a dash of Worcestershire sauce
Preparation
- Marinate the chicken for half an hour in some olive oil, the raz el hanout, and the salt and pepper.
- Prepare two bowls: one with the Panko, the other with the two firmly beaten eggs. First, dip the chicken fillets in the egg mixture and make sure they are completely covered with egg. Then coat them thoroughly in the Panko and set aside on a plate. Many recipes say that you should first coat the fillets in flour before dipping them in egg and breadcrumbs. This provides extra firmness, but is not necessary.
- Preheat the Vonken (Mini or Original) as you would for baking pizza. Take a stainless steel tray and drizzle it with some olive oil. Place the breaded chicken fillets in the tray and slide it under the hot flames. The chicken will now grill on top, resulting in a delicious crispy crust. After a few minutes, remove the dish and turn the chicken fillets. Slide the dish back into the Vonken and wait a few more minutes. Don't overcook the chicken: it will continue to cook a little when you take it out and let it rest.
- Remove and cover the chicken with some aluminum foil.
- Meanwhile, make the dressing. Take a bowl and mix the garlic cloves, mustard, lime juice, Parmesan, anchovies, water, pepper, and salt. Add a mixer and blend until smooth.
- Mix this dressing into the mayonnaise with a spatula. Add a dash of Worcestershire sauce if desired.
- Cut the lettuce into thin strips and spread them out on a wide, shallow dish.
- Cut the slightly cooled chicken into thin strips and arrange them on the platter.
- Sprinkle with croutons and drizzle lightly with olive oil.
- Drizzle or sprinkle dressing over the salad, or keep it separate in a small bowl. Serve in any season, because this salad is truly delicious!