Ingredients
Scale
For the Crispy Chicken
- 1 lb chicken breasts, thinly sliced
- ¼ cup plain breadcrumbs
- ¼ cup panko breadcrumbs
- 1/3 cup parmigiano reggiano, grated
- 2 eggs
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- Light olive oil, for frying
- Maldon or kosher salt, for finishing
For the Dressing
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 small garlic clove, finely grated
- 1/3 cup finely grated parmigiano reggiano
- 2 teaspoons anchovy paste
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
For the Salad
- 1 large head romaine lettuce, chopped
- ¼ cup parmigiano reggiano, grated
- ½ cup croutons, crushed into pieces
Instructions
- Crack 2 eggs into a shallow bowl and whisk until smooth.
- In a separate shallow bowl, combine ¼ cup plain breadcrumbs, ¼ cup panko breadcrumbs, 1/3 cup grated parmigiano reggiano, 1 teaspoon kosher salt, and ¾ teaspoon black pepper.
- Heat a thin layer of light olive oil in a large skillet over medium heat.
- Dip each chicken cutlet into the egg, then coat in the breadcrumb mixture.
- Place the breaded cutlets into the hot oil and cook for 3-4 minutes per side, until golden and fully cooked.
- Transfer to a paper towel lined plate and sprinkle with Maldon or kosher salt.
- In a large salad bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dijon mustard, 1 teaspoon worcestershire sauce, 1 grated garlic clove, and 2 teaspoons anchovy paste until smooth.
- Stir in 1/3 cup grated parmigiano reggiano and ¼ teaspoon black pepper.
- Slowly whisk in 2 tablespoons of olive oil until the dressing is smooth.
- Add the chopped romaine lettuce and ½ cup crushed croutons to the dressing and toss to combine. Finish with ¼ cup parmigiano reggiano and lightly mix again.
- Serve the chicken with extra grated parmigiano reggiano and spoon the caesar salad right over the top or on the side.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop