Ingredients
-
2 chicken breasts
-
50g plain flour
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1 eggbeaten
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80g crushed cornflakes
-
1 tsp garlic powder
-
salt and pepper
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4 rashers streaky bacon
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150g fusilli pasta
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1 tbsp olive oil
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100g baby spinach
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100g romaine or cos lettucechopped
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for the anchovy mayo
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3 anchovy fillets
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100g mayonnaise
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1 tsp dijon mustard
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1 tbsp lemon juice
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1 small garlic clovegrated
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salt and pepper
Directions
Crispy cornflake-coated chicken breasts are air-fried to golden perfection, then sliced and served with pasta, greens, bacon, and a punchy anchovy mayo. A crunchy, satisfying twist on the Caesar salad, made modern in the combi oven NN-CD88 with air fry function.
Ingredients
| 2 chicken breasts | |
| 50g plain flour | |
| 1 egg | |
| 80g crushed cornflakes | |
| 1 tsp garlic powder | |
| salt and pepper | |
| 4 rashers streaky bacon | |
| 150g fusilli pasta | |
| 1 tbsp olive oil | |
| 100g baby spinach | |
| 100g romaine or cos lettuce | |
| for the anchovy mayo | |
| 3 anchovy fillets | |
| 100g mayonnaise | |
| 1 tsp dijon mustard | |
| 1 tbsp lemon juice | |
| 1 small garlic clove | |
| salt and pepper |
Steps
|
1
|
Preheat the Panasonic Combi Oven NN-CD88 using the Combi Air Fry setting at 200°C. |
|
2
|
Season the chicken breasts with salt, pepper, and garlic powder. Dredge in flour, dip in beaten egg, then coat in crushed cornflakes. |
|
3
|
Place the coated chicken breasts into the air frying basket, placed on the wire rack. Add the bacon rashers alongside on the same tray or on the enamel tray below. Insert into the oven and air fry for 20–25 minutes, turning bacon halfway through, until the chicken is crisp and golden and the bacon is cooked through. Set aside to rest. |
|
4
|
Meanwhile, cook the fusilli in salted boiling water until al dente. Drain, rinse under cold water, and toss with olive oil. |
|
5
|
Blitz the anchovy mayo ingredients in a blender or whisk by hand until smooth. Adjust seasoning to taste. |
|
6
|
Slice the cooked chicken into strips. Chop or crumble the bacon. |
|
7
|
In a large bowl, combine pasta, baby spinach, lettuce, and half the dressing. Toss well. Divide onto plates and top with sliced chicken and bacon. Drizzle with remaining anchovy mayo. |
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