César chicken salad

Ingredients

For 4 servings

• •For salad
• •2 2 Chicken escalope(s)
• •1 1 Green salad
• •100 g 100 g Parmesan in chips
• •7 7 Biscotte(s)
• •1 1 handle(s) Crouton(s)
• •0.5 0.5 Lemon(s)
• •1 1 Shallots
• •1 1 pinch(s) Espelette pepper
• •1 1 nuts Lightened butter
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper
• •For sauce
• •4 c. à soupe 4 tablespoons Fresh cream (light)
• •0.5 0.5 Lemon(s)
• •1 c. à soupe 1 Tbsp Mustard
• •1 c. à café 1 cc. grated Parmesan
• •1 c. à café 1 cup of coffee Balsamic vinegar
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper

Method

1. 1.Chicken marinade
2. 2.Thin the chicken whites, place them in a dish and pour the juice of the half citron on top. Let marinate at least 4 hours in the fridge.
3. 3.Preparation and cooking of breaded chicken
4. 4.Reduce 2 crumbs, then add Espelette pepper, salt and pepper. Heat the butter in a non-stick pan. Pan the chicken slices in the spices breadcrumb and put them in the hot pan. Cook for about 3 to 4 min, until chicken needles are cooked.
5. 5.Assembling the salad
6. 6.Make the plates individually or put all the ingredients in a salad bowl. Mix the salad, the remaining pieces of broken biscots, the crusts, the minced shallot, the parmesan chips and the chicken pieces.
7. 7.Preparation of dressing
8. 8.In a bowl, prepare the dressing with fresh cream, mustard, half citron juice, parmesan and balsamic vinegar. Season with salt and pepper.
9. 9.Finishing and service
10. 10.Water the Caesar salad with vinaigrette, and serve as an entry or as a single dish.