Panko parmesan chicken breasts and Caesar salad

  • Portions

    Servings : 6

  • Préparation

    Prep time: 15 min.

  • Préparation

    Cooking time: 30 min.




  • Melt butter in a large pan, add bread cubes and brown 8 to 10 minutes.
  • Remove from pan and drain on paper towels. Reserve.
  • Cut the bacon slices into large pieces. Reserve.
  • Vinaigrette

  • In a bowl, combine egg yolks and garlic. Add the oil in a fine stream, whisking constantly.
  • Add the capers, anchovy paste and lemon juice. Correct seasoning. Reserve.
  • Bake panko parmesan chicken breasts according to instructions on the package. While they are baking, prepare the Caesar salad.


  • In a salad bowl, toss together the lettuce, vinaigrette, croutons and bacon.
  • Sprinkle with the cheese. Divide into 6 large plates each accompanied by a panko parmesan chicken breast. Serve immediately.
  • If you would like to make one portion at a time, keep the remaining vinaigrette and bacon refrigerated, the croutons in the pantry in a resealable container and prepare the lettuce according to the quantity of salad desired.

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