Ingredients:
For the chicken:
• ½ lb boneless, skinless chicken breast
• 2 tbsp all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 1 large egg, beaten
• ½ cup panko breadcrumbs
For the salad:
• 1 small romaine heart, chopped
• 2 tbsp grated Parmesan cheese
• ½ cup croutons
• sliced red onion
For the dressing:
• ½ tsp anchovy paste (or 1 small fillet, finely chopped)
• 1 small garlic clove, minced
• 1 tbsp fresh lemon juice
• ½ tsp Dijon mustard
• ½ tsp Worcestershire sauce
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• 2 tbsp grated Parmesan
• Salt & pepper to taste
Products I use:
-Kitchen Scale: https://amzn.to/3qGPBwL
-Tojiro Chef’s Knife: https://amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: https://amzn.to/3fH6YHz
-10″ Cast Iron: https://amzn.to/3Ks9f7o
-Air Fryer: https://amzn.to/3GLj7ab
-Duxtop Induction Burner: https://amzn.to/3nBvyh9
-Garlic Press: https://amzn.to/3qFKyN0
-Potato Ricer: https://amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: https://amzn.to/3nFQjIO
-Instant Read Thermometer: https://amzn.to/32D84kK
-Candy/Frying Thermometer: https://amzn.to/3qHlzJb
-Microplane zester: https://amzn.to/3KBBAHV
-Vacuum sealer: https://amzn.to/3Y5sLxZ
kind of healthy, kind of not. This Caesar salad with crispy chicken bits is the best of both worlds. It’s quite simple. I just start by taking a head of romaine lettuce and chopping that into bite-sized pieces. Rinse all that off, or even better, dunk it into a salad spinner and let that thing whirl. For the dressing, I’m starting with the most important ingredient, which is a/ teaspoon of anchovi paste. Then grate in a small clove of garlic and squeeze in the juice from half of a lemon, a half teaspoon each of Dijon mustard and worshosar sauce. Then a couple of heaping tablespoons of your favorite mayo and a tablespoon of olive oil. Lots of grated parm and then salt and pepper to taste. Whisk that together and adjust any flavors as needed, but this stuff is amazing. Finally, for the chicken, I just have a thinly sliced chicken breast for each portion, about a half pound. You could just grill this if you want to be healthy, but that’s boring. Who wants to do that? I’m first going to season both sides with salt and pepper and then sprinkle over a little bit of flour on each side. Then pour over enough beaten egg to coat both sides of the chicken. I use about a half of an egg for this. Finally, rain down panco breadcrumbs on both sides until you’re fully coated. And make sure to press it in. Shallow fry that for about a minute and a half per side until it’s golden brown like this. And you’re done. Chop that into bits and we can assemble the salad. Toss the lettuce with its dressing and then sprinkle over those crispy chicken bits. Some sliced red onions if you like and lots of croutons. Finish with enough Parmesano Reano until this is unrecognizable.
1 Comment
I would eat that