Caesar Salad with quail eggs

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  • 4
  • Average
  • 20 mins
  • 10 mins
  • Average budget

Ingredients

  • 1 large lettuce
  • 2 chicken breasts
  • 4 asparagus
  • 12 quail eggs
  • 1 cup Parmesan over
  • 8 tbsp salad dressing (preferable caesar)
  • Olive oil
  • Salt and pepper
  • 8 garlic croutons
  • flour
  • 2 eggs

Preparation

Step 1

- Wash the leaves of crisp lettuce. Peel the asparagus at 5 cm from the bottom. - Boil in a pot of water with salt for 10 min.

Step 2

- Once cooked, immediately plunge the asparagus into a bowl of ice water to stop cooking, drain.
- Slice the asparagus using a mandolin.

Step 3

- Cook the quail eggs in lightly salted boiling water for 4 minutes.
- Cut chicken breasts into strips.
- smash the garlic croutons into crumbs.

Step 4

- Dredge the chicken strips in flour, beaten eggs, then bread crumbs. Salt and pepper.
- Let brown 5-6 minutes in olive oil, turning then drain thoroughly on paper towels.

Step 5

Assembly:
- On each plate, arrange harmoniously crisp lettuce leaves, 3 quail eggs, fried chicken and the sliced ​​asparagus.
- Add the salad dressing.
- Sprinkle with Parmesan shavings.

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