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Add a photoChewy cibatta bread, crispy pancetta and a homemade dressing up the ante on the classic caesar.
Ingredientes
- 1 large loaf of ciabatta bread, cut into ¼âs and then sliced lengthwise
- 1 pound large loaf of ciabatta bread, cut into ¼âs and then sliced lengthwise
- 1/2 package Good Seasonsâ garlic & herb dressing mix
- 1 egg, 1 egg white, beaten
- 12 sundried tomatoes, drained
- 12 slices pancetta
- 2 large romaine leaves
- 1 garlic clove, chopped
- 2 Tbsp fresh parsley
- 1 tsp dijon mustard
- 1/2 cup mayonnaise
- 3/4 cup grated parmesan
- juice 1/2 lemon
- Olive oil for frying
Direcciones
- Make the dressing first, so the flavors have time to meld together as you continue to cook. In a mini food processor, combine garlic clove â ¼ cup parmesan cheese until a dressing forms. Place in refrigerator as you continue with the rest of the recipe. You may season with additional salt/pepper if needed.
- Heat large skillet on medium-high heat and cook pancetta until crispy. When done, move to a paper towel lined plate and dab lightly. Pancetta is very delicate when crispy. Wipe down skillet and return to stovetop.
- Heat large skillet on medium-high heat and cook pancetta until crispy. When done, move to a paper towel lined plate and dab lightly. Pancetta is very delicate when crispy. Wipe down skillet and return to stovetop.
- Place enough olive oil in same skillet to slightly cover the bottom and let warm up until sizzling.
- Place egg & egg white in a shallow bowl. Mix together the ½ cup of parmesan cheese and the Good Seasons dressing mix in a separate shallow bowl.
- Dredge chicken in egg mixture and then into cheese/herb mixture. Working in batches if necessary, pan-fry in skillet until chicken is cooked ~ 4 â 5 minutes, depending on the size of your tenders. When chicken is cooked, remove to a plate and pat dry with a paper towel.
- Divide chicken evenly among ciabatta bread. Drizzle with dressing and top with pancetta, sundried tomatoes and romaine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 619g | |
| Recipe makes 4 servings | |
| Calories 1129 | |
| Calories from Fat 591 | 52% |
| Total Fat 66.19g | 83% |
| Saturated Fat 19.14g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 7797mg | 325% |
| Potassium 1905mg | 54% |
| Total Carbs 12.42g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.93g | 1% |
| Protein 115.9g | 185% |
