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. Which means that if you're not a fan of egg yolk and anchovies, go ahead and find a good Caesar dressing that you love as a substitute. After all, it's your kitchen. However, do NOT skimp on making the parmesan crusted chicken!
Why is it called Caesar Salad?
Caesar Salad was named after Caesar Cardini. There are some disputed facts as one can expect after stories are handed down verbally over a hundred years. However, it's not disputed that Caesar Cardini made it in his restaurant in Tijuana, Mexico, for Americans fleeing prohibition in the US. They would go to Tijuana to drink, feast, and gamble and of course, this makes one hungry. Mr. Cardini was running low on ingredients in the kitchen and made up this salad as a main course.
What are the ingredients for authentic Caesar Dressing?
Some say that anchovies weren't part of the original recipe. Whether they were or not, someone along the line realized how much flavor they lend to the dressing and they have become necessary for an authentic result.
The egg yolk is also controversial. And I get it. However, I have full trust in locally sourced (you know your farmer) eggs and ones that come from free-range, pastured chickens that are not fed corn nor soy. Of course, though, it's your kitchen so you do you.
The whole list is anchovies, egg yolk, Dijon mustard, garlic, parmesan cheese, lemon juice, and olive oil. Now let's get mixing!
What's the best tool to use to mix the dressing?
You can actually mix the dressing right in the bowl like they do in restaurants. You can use a blender as well, or you can use a mortar and pestle as I'm demonstrating in these photos.
First of all, mash the anchovies. Pound them and move them around the mortar with the pestle. You might see some small bones, but never mind them. They break down very easily and are not a choking hazard. You can also purchase anchovy paste and skip this step.
Next add the mustard, egg yolk, and lemon juice.
Finally, add the olive oil by drizzling it in slowly while stirring. Add the chopped garlic and parmesan cheese at the end and stir to incorporate. Set aside in a cool spot.
How to prepare the chicken for Parmesan Crusted Chicken with Caesar Dressing
Use skinless, boneless chicken breasts. Cut them in half horizontally, and to make them as uniform as possible, you can pound them with the flat part of a meat mallet.
The dredging trio:
You need three platters: one for flour, one for egg, and one for parmesan-laced panko. Dredge the chicken first in the flour, then in the egg, and finally in the panko.
BIG TIP!! for keeping the breading from coming off of the meat:
Do the dredging -- flour, egg, panko -- then let it sit on a wire rack for at least 30 minutes.
How to fry the Parmesan Crusted Chicken
Start with a skillet that is large enough to accommodate the pieces of chicken with space around them. If they are too close together, they will steam next to each other rather that fry.
Use a high heat-point oil like avocado or an animal based fat like tallow for the healthiest fried version of anything. Heat the skillet to medium or medium high (you gotta know your stove!), then add the fat, and immediately add the chicken.
Reject the urge to turn the chicken too soon. Look for some browning to creep up the side of the chicken, then use tongs to turn it to the other side. When it's done, remove it to a rack to rest.
How to serve Parmesan Crusted Chicken with Caesar Salad
Cut romaine lettuce into bite-sized pieces, toss with the homemade dressing, and top it with shaved fresh parmesan cheese. Lay the Parmesan Crusted Chicken beside, and garnish with a lemon slice for squeezing. Does it get any better?
Recipe
Parmesan Crusted Chicken with Caesar Salad
Ingredients
For the Caesar Dressing
- 3 anchovies
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 Tablespoon lemon juice
- ¼ cup olive oil
- 1 large garlic clove finely chopped
- ¼ cup parmesan cheese freshly grated
For the Chicken
- 2 chicken breasts (about 1 pound) 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
For the Salad
- 2 hearts of romaine lettuce cut into bite-sized pieces
- fresh parmesan cheese shaved with a vegetable peeler
Instructions
For the Dressing
- Using a mortar and pestle, mash the anchovies to a paste. Pound them and move them around the mortar with the pestle. 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.
For the Parmesan Crusted Chicken
- 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.
To serve the salad
- Cut the lettuce in 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.
- Bon Appetit!
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