Upside-down Chicken Caesar

Tried the VIRAL upside-down chicken Caesar salad *chef’s kiss*

Extra Parmesan always… do you agree?

Recipe below ⬇️⬇️

Serves 2
Takes 35 mins

75g plain flour
2 large eggs, whisked
75g panko breadcrumbs
1 tsp dried oregano
2 chicken breasts, butterflied
vegetable oil, for frying, plus 1 tbsp
275g asparagus, trimmed
For the Caesar salad
3 tbsp Greek-style yogurt
1 tbsp mayonnaise
1 small garlic clove, finely grated or chopped
½ lemon, zested and juiced
½ tsp Dijon mustard
15g Parmesan, finely grated, plus extra to serve (10g extra)
5 anchovies from a 50g tin, finely chopped
1 Little Gem lettuce, chopped

1. Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the flour and add the oregano to the breadcrumbs.
2. Dip a chicken breast in the flour, then the eggs and, lastly, the breadcrumbs. Pat on as many breadcrumbs as you can. Repeat with the other chicken breast.
3. Pour a 1-2cm layer of oil into a frying pan and heat to a medium-high heat. To test it’s hot, drop a few breadcrumbs in; if they sizzle, it’s ready to cook. Cook each chicken breast for 4 mins each side until golden. Alternatively, cook in the air-fryer at 180°C for 12-14 mins until golden.
4. Whilst the chicken is cooking, heat a griddle pan to high and drizzle over 1 tbsp oil. Griddle the asparagus spears for 4-5 mins until lightly charred. Slice into thirds and set aside.
5. Mix all of the Caesar salad ingredients, bar the lettuce, in a large bowl. Season with salt and pepper.
6. To serve, toss the lettuce and most of the asparagus in the dressing. Plate up the chicken, then scatter over the Parmesan, then add the Caesar salad with the remaining asparagus and extra Parmesan, if you like.

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