Caesar with Peking cabbage chicken classic

Step-by-step cooking

1. Step 1:

   

   How to make Caesar with Peking cabbage and chicken classic? Prepare all the necessary ingredients. Yesterday's bread is better. Take a large egg. Rinse tomatoes, lemon and cabbage and spinach leaves in clean water and dry.

2. Step 2:

   

   Rinse the chicken under running water. If the breasts are not cut, remove the skin and remove the bones. They can be used in another dish, for example, to cook broth. Cut the fillet into pieces about 1 cm thick. Wipe the resulting pieces with a paper towel so that there is no moisture left and there are fewer splashes when frying. Beat off the fillet a little, season each piece with salt and spices.

3. Step 3:

   

   Heat a frying pan with vegetable oil over medium heat and lay out the chicken pieces. Increase the heat and fry on both sides until golden brown.

4. Step 4:

   

   To remove excess oil, put the chicken on a plate covered with several layers of paper towels. Cool completely.

5. Step 5:

   

   Cut the crust from the bread and cut into small cubes with a side of about 1x1 cm.

6. Step 6:

   

   Peel and wash the garlic, crush the clove with the handle of a knife. Heat a frying pan with a small amount of vegetable oil over medium heat, transfer the garlic to it.

7. Step 7:

   

   Then transfer the sliced bread and fry it on all sides until golden brown, then cool. I fried crackers in 2 sets, so it took me 2 cloves of garlic.

8. Step 8:

   

   Remove the dark and flaccid leaves from the Peking cabbage, if there are any. Dense parts are also not needed, they are not juicy and can spoil the taste of the salad. Tear or cut the cabbage leaves into medium or large pieces.

10. Step 9:

    

    Cut the stalk from the tomato and cut the tomatoes into medium slices.

11. Step 10:

    

    Grate the cheese. Choose the size according to your taste, as you like.

12. Step 11:

    

    Cut the cooled chicken into slices no more than 3 mm thick.

13. Step 12:

    

    Fill the egg with cold water and put it on the stove. After boiling, cook over medium heat for one minute. Then lower the egg into cold water.

14. Step 13:

    

    Peel the last clove of garlic, wash and grate on a fine grater or pass through a press. In a deep whipping container, break the prepared egg, put mustard, garlic, salt, oil, Worcestershire sauce, crushed garlic. Squeeze out the juice of half a lemon there.

15. Step 14:

    

    Whisk all the ingredients until smooth. The sauce should be quite liquid.

16. Step 15:

    

    Salad can be served both in a large salad bowl and in portions. Mix the lettuce and spinach leaves, pour the sauce over them and mix easily.

17. Step 16:

    

    Then lay out the chicken pieces and tomato. Sprinkle everything generously with grated cheese. Spread the crackers evenly on top and serve the salad. Add crackers immediately before serving the dish so that they do not get wet and spoil the salad.