Enjoy a chicken caesar salad in a not so traditional form – each lettuce cup is filled with panko crumb and cheese coated chicken, egg and prosciutto.
- 1/2 cup plain flour
- 1 tsp onion powder
- 500 g chicken breast fillet, cubed
- 2 eggs, whisked
- 2 cups panko crumbs
- 1/3 cup finely grated parmesan
- 4 slices prosciutto
- 2 baby cos lettuce, washed, leaves separated
- 2 hard-boiled eggs, sliced
- 1/2 cup caesar or ranch dressing
Preheat oven to hot, 200 C. Line 2 oven trays with baking paper.
In a bowl, combine flour and onion powder. Season to taste.
Toss chicken in dry mixture, shaking off excess. Dip in egg, then coat in combined panko and parmesan, pressing firmly.
Arrange on tray. Spray with olive oil. Bake
10 to 15 mins until cooked through, adding prosciutto on a separate lined tray for last 5 mins of cooking. Break into pieces when cool.
Fill up lettuce cups with egg, chicken and prosciutto. Drizzle with dressing to serve.
Top Tip: Hard-boil eggs by placing in a saucepan of cold water and bring to boil on high. Boil 3 mins then refresh under cold water, shell and slice.
Photo: Rob Shaw/bauersyndication.com.au