Escalopes de poulet sans gluten avec salade César

Ingrédients

• 4 boneless (, skinless chicken breasts)
• 1 cup gluten-free breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 2 large eggs (, beaten)
• 4 cups chopped Romaine lettuce
• 1/4 cup shredded Parmesan cheese
• 2 large egg yolks (, at room temperature)
• 1/4 cup Marukan Organic Rice Vinegar
• 2 garlic cloves (, minced)
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons anchovy paste or 4 anchovy fillets (, chopped)
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese
• Kosher or fine sea salt and pepper to taste

Préparation

1. 1

   --- Prepare the chicken cutlets: ---

2. 2

   Preheat oven to 375°F (190°C).

3. 3

   Place chicken breasts between two sheets of plastic wrap and pound to an even thickness.

4. 4

   In one shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, and salt. In another bowl, beat the eggs with a splash of water.

5. 5

   Dip each chicken breast in the egg, then coat with the breadcrumb mixture.

6. 6

   Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken cutlets on both sides until golden brown (about 3 minutes per side). Transfer to a baking sheet and bake for 10-12 minutes, until cooked through.

7. 7

   --- Prepare the dressing: ---

8. 8

   Blend the dressing ingredients in a blender or food processor until smooth and thickened. Taste and adjust seasoning as needed.

9. 9

   --- Assemble the salad: ---

10. 10

    In a large bowl, toss Romaine lettuce with the dressing. Top with shaved Parmesan.

11. 11

    --- Serve: ---

12. 12

    Place a chicken cutlet on each plate and top with a generous portion of Caesar salad. Garnish with additional Parmesan if desired.