Preparation method
In a nonstick frying pan, fry the breaded chicken steaks in olive oil, until obtaining a golden and even colour.
Place the yoghurt, vinegar, anchovy filets, Worcestershire sauce, mustard, basil, garlic, cheese and the limes juice in a food processor, season with flower of salt and pepper and process until it presents a smooth texture like a cream.
In a nonstick grill pan, grill the bread, the endives cut into four parts (in the longest direction) and the slices of pancetta.
Cut the tomatoes in half. Cut one of the lettuces into four parts, also in the longest direction, and the other one in slices. Slice the jarred red peppers.
Presentation
On a large platter, place the lettuces, tomatoes, peppers, bread (cut into cubes), pancetta and the endives. Slice the chicken into thin strips and spread about on the salad. Sprinkle grated Parmesan cheese and serve the Caesar salad with yoghurt sauce.Light and fresh shining on your table!
COMIFRIO hopes you enjoy your meal!
Ingredients
2 COMIFRIO Breaded Chicken Steaks
4 tbsp fat-free natural yoghurt
1 tbsp balsamic vinegar
8 anchovy filets
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ bunch fresh basil
1 clove of garlic
2 limes
50g Parmesan cheese
2 romaine lettuces
A handful of cherry tomatoes
4 slices of “Alentejano” bread
3 to 4 large jarred red peppers
2 endives
4 slices of pancetta
Flower of salt
Freshly ground pepper
