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| Main Ingredients | Parmesan cheese, Chicken breast |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- Grated parmesan cheese as required
- 1 chicken breast ,grilled
- 1 egg yolk
- 1 teaspoon mustard paste
- 1 teaspoon red wine vinegar
- 2-3 garlic cloves
- 1 teaspoon finely chopped capers
- ¼ cup oil
- Salt to taste
- Crushed black peppercorns to taste + to sprinkle
- 6-8 romaine lettuce leaves , roughly torn
- ¼ cup croutons
Method
- To prepare parmesan cups, heat a non-stick pan. Spread some cheese and cook from one side till it melts. Remove the cheese disc, flip, place it immediately on an inverted glass bowl and lightly press to give it a bowl shape.
- Gently dislodge the cheese cup and place on a serving platter.Similarly make more cups.
- Put yolk, mustard paste, red wine vinegar, grated garlic cloves and capers in a bowl and whisk. Add oil gradually and whisk. Add salt and crushed peppercorns and whisk well.
- Halve and cut chicken into small pieces.
- Put lettuce leaves, chicken, croutons and some yolk mixture in another bowl and toss.
- Put some salad mixture in each parmesan cup and sprinkle some crushed peppercorns on top.
- Serve immediately.
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