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Two plates of Parmesan Crusted Chicken with Caesar Salad and cutlery beside

Parmesan Crusted Chicken with Caesar Salad

Tammy Circeo
The crispiness of the chicken pairs very well with the tanginess and freshness of the homemade dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Salad
Cuisine American
Servings 4 servings

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!

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. 
 
Keyword caesar salad, fried chicken, salad