Preparation
|
20 minutes / hours
|
Cooking/Baking time
|
minutes / hours
|
Temperature
|
degrees
|
Price level
|
Low / Medium
|
Yield
|
2 Persons /
Quantity
|
Ingredients
Salad
½
|
Romaine or baby Lechuga lettuce
|
2
|
Chicken filet
|
½
|
Salad onion / white onion
|
2 pieces
|
Toast bread
|
1
|
Tomato
|
20 g
|
Parmesan cheese, in thin slices
|
1 tablespoon
|
olive oil
|
Salt & Pepper
|
Dressing
1 dl
|
Mayonnaise
|
1 dl
|
Sour cream (if possible 9-18%)
|
1 tablespoon
|
Lemon juice
|
1 clove
|
Garlic
|
1 t-spoon
|
Worcestershiresauce
|
1 tablespoon
|
Parmesan cheese, grated
|
Salt & Pepper | |
Preparations
Clean salad and chop it roughly.Cut the toast into small cubes.
Approach
Sprinkle the bread cubes with salt and pepper. Heat a pan up to maximum heat, add the bread cubes and roast them until they are golden and chrispy.Wisk all the ingredients to the dressing together and ad salt and pepper to taste.
Heat a pan up to medium heat about ¾ to max, fry the chicken filet for about 6-10 minutes on each side. The cooking time can vary according to the thickness of the filet. Make sure they are done all the way through. Take the chicken of the pan. Cut it into thin slices.
Mix the salad ingredients together (except the parmesan) and place it on two plates, spread the croutons upon the salad. Place the chicken on top of the salad and decorate with the parmesan and serve with the dressing either in a bowl or drip it on the dish.
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