Ingredients:
1 chicken breast fillet · Breadcrumbs · 1 egg · Lettuce mix · Salad tomato · ½ fresh onion · Salt · Olive oil.
For the vinaigrette:
One tablespoon of honey · One tablespoon of balsamic vinegar · One tablespoon of old mustard.
For the Caesar sauce:
Two tablespoons of mayonnaise · Grated Parmesan · 3 anchovies · A few drops of Worcestershire sauce.
Preparation:
· Pass the breast through a beaten egg and breadcrumbs (in that order) and fry until golden brown.
· For the miraculous vinaigrette, emulsify the honey, balsamic vinegar and old mustard (the grain).
· For the Caesar sauce, mix two tablespoons of mayonnaise with the blender (homemade or jar), the three anchovy fillets, a little grated parmesan cheese and a few drops of Worcestershire sauce (the traditional Perrins sauce, vaya) until you get a homogeneous sauce.
· The last step is to assemble the salad. Put the mesclun in a bowl, a little fresh onion julienned, salad tomato cut to taste and strips of breast, that will go on top.
· Season with olive oil and salt, a little of the vinaigrette and a tablespoon of Caesar sauce.
The crispy chicken, The sauce with an anchovy flavor and that touch of cheese, Miraculous vinaigrette… This salad is addictive and will make you look luxurious with your guests.. Ponte a Cornelius Brothers & Sister Rose and her “Treat her a lady”.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
