| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Cool Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 669 |
| Fat | 49g |
| Carbs | 36g |
| Protein | 22g |
Nutrition Facts
Servings Per Recipe 4
Calories 669
| % Daily Value * | |
| Total Fat 49g | 63% |
| Saturated Fat 10g | 48% |
| Cholesterol 102mg | 34% |
| Sodium 1581mg | 69% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 3g | 12% |
| Total Sugars 3g | |
| Protein 22g | 43% |
| Vitamin C 6mg | 7% |
| Calcium 204mg | 16% |
| Iron 3mg | 14% |
| Potassium 525mg | 11% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Tortilla de Patatas
Ingredients
- 8 oz frozen crispy bird cutlets
- cooking spray
- 2 1/2 cups frozen chunk-sized potato nuggets (including Tater Tots®)
- 2 oz Parmesan cheese, freshly grated with a Microplane, divided, plus greater for garnish (about 1 cup)
- 1 cup Caesar dressing
- 1 teaspoon clean lemon zest
- 1 teaspoon anchovy paste
- 1 teaspoon grated fresh garlic
- half of teaspoon freshly floor black pepper, divided
- 1/four teaspoon kosher salt
- 4 cups finely chopped Romaine lettuce
- 1 tablespoon white balsamic vinegar
Directions
Preheat the oven to 425 stages F (220 degrees C). Set 2 shelves near the middle of the oven. Spray a baking pan with cooking spray; place frozen bird filets at the pan.
Bake inside the preheated oven on the decrease-middle shelf till hot and crisp, approximately 20 minutes, turning filets over midway thru heating time. When cool enough to handle, reduce filets into bite-sized pieces.
Meanwhile, line a huge rimmed baking sheet with parchment paper, and upload tater toddlers in an even layer.
Bake on upper-middle shelf in the preheated oven till children are tender and slightly baked, 8 to 10 mins. Remove from oven. Spray cooking spray on the lowest of a cup. Smash every tater tot into a flat disk with cup.
Return to the oven; bake until golden brown and crispy, 15 to 20 mins. Remove from oven once more, and sprinkle with 1/2 cup Parmesan cheese.
Bake again till cheese is melted, about 1 minute. Set apart to chill, about 5 mins.
Meanwhile, whisk Caesar dressing, lemon juice, anchovy paste, garlic, 1/four teaspoon black pepper, and salt collectively in a bowl until smooth.
Toss together lettuce, chook, ultimate half cup Parmesan cheese and closing 1/four teaspoon black pepper until nicely mixed. Pour half of the dressing into salad blend and toss until flippantly coated. Add cooled tater toddlers and toss until properly mixed.
Transfer to a serving platter, drizzle with white balsamic vinegar, and garnish with more Parmesan cheese. Serve right now.
