Chicken Caesar Caprese Salad

Make & cook the crispy chicken

• Slices each chicken breast in half horizontally.
• To cook the crispy chicken: place each piece of chicken between 2 sheets of greaseproof paper. With a rolling pin, or another heavy object, flatten the chicken until it’s around 1cm thickness all over (this will help it cook more quickly).
• Put the flour in one shallow bowl and season with salt and pepper. Beat the egg in another bowl and place the breadcrumbs in a third bowl.
• Coat each chicken breast with the flour mixture and pat off any excess, then dip it in the beaten egg. Press the chicken into the breadcrumbs until well covered. Repeat until all the chicken is breadcrumbed.
• Preheat the air fryer to 200°C. Spray the chicken lightly with cooking oil spray and air fry for 12-15 minutes, flipping halfway through, until golden and crispy.

Make the Caesar dressing

• While the chicken is cooking, grate the Parmesan, unless already grated.
• To make the Caesar dressing: In a bowl mix together the mayonnaise, Dijon mustard, Worcestershire sauce and the Parmesan. Check the seasoning and adjust to taste. Prep the rest of the ingredients: slice the mozzarella, chop the little gem lettuce and tomatoes.

Plate Up

• Plate up: Slice the crispy chicken and place on a plate, add the tomatoes and mozzarella. Dress the mozzarella with some pesto.
• Add the little gem lettuce and dress with the Caesar dressing. Finish with a generous sprinkling of Parmesan and enjoy!