Caesar salad classic with chicken

4 servings
30 min

How to make Caesar Salad classic with chicken? Prepare the products to make the salad.

Cut the baton into small cubes.

Pour some vegetable oil into the pan, put a peeled and crushed garlic clove. Lay out the chopped bread, stir. Fry the croutons on the smallest heat until crisp. From time to time they need to be mixed. If the garlic starts to burn, remove it. That is why it does not need to be crushed much.

Cut the chicken fillet into small medallions of the same size. Salt and pepper them.

Toast the fillet in a frying pan with a little vegetable oil on both sides until ruddy. Remove the finished fillet from the pan and cool.

Prepare the products to make the sauce. Keep in mind that the taste of the future sauce directly depends on the ingredients chosen for it. Choose the mustard you like, but preferably not very sharp, so that it does not clog the taste of the rest of the components. Cheese and butter should be of high quality, tasty. Choose a fresh egg.

Put the egg in a glass and pour cool boiling water. Hold it that way for a minute or two. Thus, it will not weld, but it will be disinfected well.

In a whisking glass, break the prepared egg, put the parmesan, mustard, sugar, salt, butter and crushed garlic.

Whisk all the ingredients into a sauce state with short impulse movements. It will not turn out to be very thick, but still a little thicker than water.

Cut the cooled fillet into small pieces.

Tear the lettuce leaves to the bottom of the plate. Pour the sauce over the salad.

Spread out the chicken pieces and the cut tomatoes.

Place the crackers on top. Sprinkle over the grated parmesan.

And in conclusion, once again pour sauce over the whole salad. Serve immediately so that the croutons do not have time to soak.