Lunch / Salad
Parmesan Crusted Chicken Caesar Salad
Tools You'll Need
- Measuring cups
- Measuring spoons
- Large nonstick pan
- Chef's knife
- Cutting board
- Food processor
- Large plate or baking dish
- 2 boneless, skinless chicken breasts, butterflied and cut in half to form 4 equal pieces
- 2 tablespoons Dijon mustard
- 1½ cups freshly grated parmesan cheese
- 2 tablespoons extra-virgin olive oil, divided
- 1 extra-large egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- ¾ teaspoon Worcestershire sauce
- 4 anchovy fillets, roughly chopped
- ½ cup freshly squeezed lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1½ cups grapeseed oil
- 3 Hearts of Romaine leaves (torn)
Brush mustard on chicken
Using a pastry brush or a teaspoon, spread a thin layer of mustard on both sides of the chicken.
Coat chicken in grated cheese
Place one cup of parmesan cheese on a large plate or a baking dish. Coat both sides of the chicken by firmly pressing it into the cheese, making sure the chicken is well coated.
Heat a large nonstick skillet over medium heat.
Add oil to skillet
Once the skillet is hot, add in one tablespoon of olive oil. You will want the pan to be hot—but not smoking—before placing the chicken in order to get them nice and brown.
Place two chicken breasts into the pan at a time and cook until the cheese forms an even, golden crust and chicken is cooked through (about 6–7 minutes per side). Wipe out the pan with a paper towel and repeat with the other two chicken breasts.
Begin to prepare dressing
Place the egg yolk, mustard, garlic, Worcestershire sauce, anchovies, and lemon juice in the bowl of a food processor fitted with the steel blade. Process until smooth.
Add oil and cheese to dressing
With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the remaining parmesan cheese and pulse three times to combine.
Toss lettuce and dressing
Tear lettuce leaves into a large bowl and toss with dressing. Place dressed lettuce on individual serving plates.
Add chicken to salad
Cut chicken into strips and place onto the lettuce.
Serve cold or at room temperature. Add more dressing if needed, or reserve the rest of the dressing to use later in the week.