Parmesan Crusted Chicken with Caesar Salad
I love a good Caesar salad and I love crispy chicken. So when I can combine them in one meal, I'm a happy camper. This recipe for Parmesan Crusted Chicken with Caesar Salad includes authentic homemade Caesar dressing, so if you're not a fan of egg yolk and anchovies, go ahead and find a good, store-bought, clean Caesar dressing you love as a substitute. However, do NOT skip making this recipe!
PREP TIME: 20 minutes | COOKING TIME: 20 minutes | SERVINGS: 4
Ingredients for the dressing:
3 anchovies
1 egg yolk
1 tsp Dijon mustard
1 Tbsp lemon juice
¼ cup olive oil
1 large garlic clove finely chopped
¼ cup parmesan cheese freshly grated
Method:
Using a mortar and pestle, mash the anchovies to a paste. You might see some small bones, but never mind them. They break down very easily and are not a choking hazard. Add the egg yolk, lemon juice, and mustard. Stir to incorporate. Drizzle in the olive oil while stirring. Mix well. Finally, add the parmesan cheese and garlic.
Ingredients for the chicken:
2 chicken breasts (about 1 lb) cut in half horizontally and pounded thin, if needed
Salt and pepper to season
½ cup flour
1 egg beaten
½ cup panko
¼ cup parmesan cheese freshly grated
Avocado oil for frying
Method:
Cut the chicken in half horizontally. Pound with a meat mallet if needed to make the slices as even as possible.
Place the flour on one platter, the beaten egg on another, and the panko and parmesan cheese on a third one.
Dip each chicken piece in the flour first, then the egg, and then the panko and parmesan. Lay them on a wire rack and let them rest for about a half hour. This helps the breading to stick to the chicken after frying.
In a large skillet (or working in batches in a smaller one), heat the avocado oil to medium-medium high heat. Fry on one side till golden, then turn it over. Resist the urge to keep turning it back and forth. Fry till golden on both sides, then remove to a wire rack.
Ingredients for the salad:
2 hearts of romaine lettuce cut into bite-sized pieces
Fresh parmesan cheese shaved with a vegetable peeler
Method:
Cut the lettuce into bite-sized pieces, toss with the dressing, then pile it on each plate. Using a vegetable peeler, shave parmesan cheese to put on top. Put a piece of chicken on each plate.
Notes:
If you don't have a mortar and pestle, you can mix the dressing right in your salad bowl. You can also use a blender.
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
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