Crispy Chicken Caesar Salad

Dean Person

Servings: 4

subheading: Chicken Cutlets:

4 chicken breast filets (6 oz each)

Salt (for brining the chicken)

2 cups all-purpose flour

4 large eggs

150g (1c) panko breadcrumbs

150g (1 ¼c) grated parmesan cheese

3g (½t) salt (for breading)

3g (½t) black pepper

100g (½c) neutral oil for frying (e.g., avocado, peanut, or canola)

subheading: Salad mix:

4 to 5 heads of little gem lettuce (or 2 heads of romaine)

1 bunch dino kale (lacinato), stems removed, thinly sliced

1 medium fennel bulb, thinly sliced

subheading: Quick Caesar Dressing:

200g (¾c) mayonnaise (preferably homemade or Duke's)

15g (1T) Worcestershire sauce

30g (¼c) grated parmesan cheese

15g (1T) anchovy paste

5g (1t) Dijon mustard

20g (1 ½T) olive oil

2g (½t) black pepper

3g (½t) salt

15g lemon juice (Juice of ½ lemon)

5g/1 garlic clove, pressed or minced

subheading: Prepare the Chicken Cutlets:

Sprinkle both sides of the chicken breast filets with salt

Place the salted filets in a freezer bag and pound them gently with a sturdy saucepan until they are about ½-inch thick.

Set the pounded cutlets aside to dry brine while you prepare the salad.

subheading: Prepare the Salad Greens:

Cut the little gem lettuce in half, then chop into 1-inch chunks. Place the chopped lettuce in a large salad bowl.

Thinly slice the kale and add it to the bowl with the lettuce.

Using a mandoline or a sharp knife, thinly slice the fennel bulb and add it to the bowl.

Wash the greens in cold water to refresh them and remove any dirt, then drain well.

subheading: Make the Caesar Dressing:

To make the dressing, stir all ingredients together until well combined.

subheading: Bread the Chicken Cutlets:

Set up a breading station with three shallow plates or trays: one for the flour, one for the whisked eggs, and one for the breadcrumb mixture.

On the first plate, spread out the flour

Whisk the 4 eggs until smooth, then put on the second plate/tray

Mix together panko, parmesan, 3g salt and black pepper and spread out on third tray/plate.

Dredge each chicken cutlet in the flour, pressing firmly to ensure it adheres, then shake off any excess.

Dip the floured cutlet into the egg mixture, ensuring it is fully coated, then let any excess egg drip off.

Press the cutlet into the breadcrumb mixture, ensuring it is completely coated with the crumbs and cheese. Press down to adhere the mixture well.

subheading: Cook the Chicken Cutlets:

Heat 100g (½ cup) of neutral oil in a large non-stick pan over medium heat.

Once the oil reaches 350°F (175°C), carefully place two breaded cutlets into the pan. Fry for about 2 ½ minutes per side until golden brown, moving them slightly to ensure even cooking.

Transfer the cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining two cutlets.

subheading: Assemble the Salad:

Toss a few handfuls of the salad greens with a generous sprinkle of grated parmesan and 2 to 3 large dollops of the Caesar dressing together in a bowl to coat the greens.

Place a crispy chicken cutlet on a plate and top with a generous portion of the dressed salad.

Finish with a little extra dressing, grated parmesan, and fresh cracked black pepper.

From Brian Lagerstorm's tube

Servings: 4

Page footer