TO COOK IN AN AIR FRYER Preheat air fryer to 200°C. Arrange crumbed goujons in the basket in a single layer (cooking in batches, if needed). Cook for 12min, turning halfway, or until cooked through.
With a punchy combo of umami-rich Parmesan and fish sauce, creamy mayo and tangy mustard, Worcestershire sauce and lemon juice, Caesar dressing is a great option to add a powerful flavour hit to a simple meal.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
871
Ingredients
125g
panko breadcrumbs
50g
butter, melted
2Tbsp.
finely chopped chives
30g
plain flour
2
medium eggs, beaten
600g
chicken mini breast fillets
FOR THE CAESAR DRESSING
25g
Parmesan, finely grated, plus extra, optional, to serve
100g
mayonnaise
1
garlic clove, crushed
2Tbsp.
freshly squeezed lemon juice
1tsp.
Dijon mustard
1tsp.
Worcestershire sauce
1tsp.
fish sauce
TO SERVE
1
little gem lettuce, shredded
12
mini soft flour tortillas
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7 and put a large baking tray in to preheat for at least 15min. In a shallow bowl, mix breadcrumbs, butter, chives and plenty of seasoning. Put flour and beaten eggs into 2 separate bowls. Pat chicken fillets dry with kitchen paper and coat in flour (tap off excess), then dip in the egg and coat in breadcrumb mixture, see GH TIP. Arrange on a large sheet of baking parchment in a single layer.
Step 2Carefully remove tray from oven and transfer the goujons (on parchment) to tray. Cook for 20-25min, turning halfway, until golden and cooked through.
Step 3Meanwhile, make the dressing. In a small bowl whisk all ingredients with plenty of freshly groun black pepper, until combined. Add a few drops of cold water, if needed, for a pourable consistency.
Step 4To serve, toss the shredded lettuce with ½ the dressing. Divide the dressed lettuce and cooked goujons between the tortillas, spoon over more dressing and sprinkle with a little extra Parmesan, if you like. Serve immediately.
GH TIP Using one hand with the dry ingredients (flour, breadcrumbs) and the other for the wet (egg, chicken) will help to minimise any mess!
Per serving (without extra Parmesan):
Calories: 871
Protein: 53g
Fat: 42g
Saturates: 12g
Carbs: 72g
Sugars: 5g
Fibre: 3g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
