- Chicken Caesar Lettuce Cups.jpg (52.5 KiB) Viewed 112 times
Takes: 30 minutes
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 75g plain flour
- 1 tsp onion granules
- Salt and freshly ground black pepper
- 500g chicken breast fillets, sliced into 12 pieces
- 2 eggs, whisked, plus 2 eggs extra, hard-boiled, cooled, peeled and sliced
- 180g panko breadcrumbs (or use natural breadcrumbs, if preferred)
- 40g Parmesan, finely grated, plus extra for sprinkling
- Cooking oil spray
- 4 slices prosciutto
- 2 baby cos or Little Gem Lettuce, washed, leaves separated
- 100g Caesar or ranch dressing
Method
1. Preheat the oven to 200°C/Fan 180°C Fan/Gas Mark 6. Line 2 oven trays with baking paper.
2. Combine the flour and onion granules in a bowl and season with salt and pepper. Put the whisked egg in a second bowl, and mix the panko breadcrumbs and Parmesan together in a third bowl.
3. Toss the chicken in the flour mixture, shaking off any excess. Dip into the egg, then coat in the panko and Parmesan mixture, pressing firmly. Arrange on one of the oven trays. Spray with cooking oil spray. Bake for 10 - 15 minutes until golden and cooked through. Add the prosciutto to the second lined tray for the last 5 minutes of cooking.
4. Fill the lettuce leaves with the boiled egg, chicken and prosciutto. Sprinkle over the extra Parmesan, then drizzle with the dressing and serve.
¡SHARE TOPIC!