The perfect fusion of crunch and flavor in a unique, easy, and irresistible dish.
Por
Equipe Receita Solta
"This modern take on the classic Caesar salad combines crispy panko-crusted chicken strips with a fresh, finely shredded cabbage base. The velvety sauce and homemade croutons complete it."
- Double breading with panko: coating in flour, eggs with milk, and panko creates a golden and very crispy crust. - Firm cabbage slaw: substituting traditional lettuce with finely sliced white cabbage ensures texture without wilting. - Rich Caesar dressing: mayonnaise emulsion with grated Parmesan, fresh garlic, and drops of Meyer lemon.
Cut the chicken breasts into strips about 1.5 cm thick. Season them with salt and freshly ground black pepper.
Prepare three shallow dishes: one with the wheat flour, another with the beaten eggs and milk, and the third with Panko breadcrumbs.
Dredge each chicken strip first in the wheat flour, shaking off the excess. Next, in the egg and, finally, in the Panko flour, pressing well so that it covers all the chicken.
Heat the vegetable oil in a deep skillet or large pan to 170-175°C. Fry the chicken strips in batches for 3-4 minutes on each side, until golden brown and cooked through.
Remove the fried chicken and place on paper towels to drain excess oil. Keep warm while you prepare the rest.
In a small bowl, mix the mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, salt, and black pepper.
Prove e ajuste os temperos, se necessário. If you prefer a thinner sauce, add a drizzle of olive oil and emulsify.
For the croutons: in a skillet, heat the olive oil and add the cubed bread. Sprinkle with garlic powder and salt. Stir until golden and crispy. Set aside.
In a large bowl, place the finely shredded cabbage. Add the creamy Caesar dressing and toss gently until all the cabbage is coated.
Serve the Caesar Slaw with the dressing on individual plates. Arrange the crispy chicken strips on top.
Finish with crispy croutons and parmesan cheese shavings. Serve immediately and enjoy this robust and flavor-packed meal.
Encontramos os melhores utensílios e ingredientes para você preparar Crispy Caesar Slaw: Tender Chicken and Creamy Sauce com perfeição.
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- Chicken in the air fryer: bake the breaded strips at 200 °C for 12 to 14 minutes, spraying with olive oil for an oil-free version. - Addition of fried bacon: incorporate toasted and crispy bacon bits into the cabbage mixture before the sauce. - Touch of capers: stir in one tablespoon of rinsed and finely chopped capers to the Caesar dressing.
- Panko flour: use homemade breadcrumbs made with crushed stale bread or fine toasted corn flakes. - White cabbage: substitute with sliced red cabbage, crispy romaine hearts, or finely sliced kale. - Peito de frango: use strips of boneless, skinless chicken thighs or firm white fish fillets to vary the protein.
Store the breaded chicken, Caesar dressing, and sliced cabbage in separate containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to recover the crunchiness of the panko.
Freeze only the raw breaded chicken strips or already fried on a baking sheet for up to 2 months. Do not freeze the coleslaw or the Caesar dressing, as the mayonnaise will curdle and the vegetable will fall apart.
Serve as a complete and hearty meal or with corn on the cob sautéed in butter with herbs, rustic roasted potatoes with rosemary, or lemon wedges to squeeze on top.
Panko breadcrumbs are made of larger, aerated bread flakes that absorb less fat during frying, forming a crispy crust.
Cabbage holds up better than lettuce, but ideally mix the dressing about 15 minutes before serving to preserve maximum crunch.
Place a matchstick or a panko flake in the oil: if it sizzles immediately and browns in a few seconds, the temperature is ideal.
The use of just one small, finely chopped clove balanced with the parmesan cheese and lemon juice provides mild and authentic pungency to the sauce.
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