Parmesan Chicken Caesar Salad
A tasty main-dish version of the Caesar Salad recipe. Many groceries now offer ready-to-saute Parmesan Chicken Breasts; give them a try for an extra simple weeknight "tastes-like-homemade" meal.
A tasty main-dish version of the Caesar Salad recipe. Many groceries now offer ready-to-saute Parmesan Chicken Breasts; give them a try for an extra simple weeknight "tastes-like-homemade" meal.
- 1 clove garlic minced
- 1 egg yolk
- 3 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 2 head romaine
- 1 for the dressing
- 1 can anchovies
- 0.5 whole lemon squeezed
- 5 tablespoon olive oil
- 1.5 teaspoon worcestershire sauce
- 2 handfuls croutons i prefer pepperidge farm
- 2 tablespoon parmesan cheese grated
- 1 parmesan crusted chicken
- 2 whole parmesan chicken breasts sold at some groceries, or make your own from bigoven recipe
- 3 tablespoon vegetable oil
- Carbohydrate 8.65143594472794 g
- Cholesterol 89.5483333335299 mg
- Fat 11.2414020869979 g
- Fiber 4.90499978201438 g
- Protein 24.5359505414604 g
- Saturated Fat 1.65842484412914 g
- Serving Size 1 1 Serving (332g)
- Sodium 135.084066624915 mg
- Sugar 3.74643616271356 g
- Trans Fat 0.747458802155777 g
- Calories 229 calories
Step-by-step
- Preheat oven to 375 degrees.
- Also preheat large oven-ready saute pan over medium high heat.
- Add 3 tablespoons vegetable oil.
- When hot, gently place parmesan chicken breasts in there, and turn the heat down to medium.
- Let sear for about a minute or two, and flip over.
- Sear on the other side for about a minute.
- When they are brown on both sides, pop into the oven for another 5-8 minutes to cook all the way through.
- Meanwhile, make the salad.
- Wash and dry lettuce carefully.
- I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours.
- I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.
- Crush the garlic and anchovies together until they are a fine paste.
- Whisk in other ingredients rapidly.
- Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt.
- Season with ground pepper to taste.
- Top with sliced chicken breasts.
Cooking breaded chicken cuts topped with cheese requires strict temperature management because dairy solids burn long before the interior reaches safety. Searing the cutlets in an oven-ready pan at 375 degrees Fahrenheit for just one to two minutes per side creates a golden crust without carbonizing the exterior, while a subsequent five to eight minutes in the oven finishes the cooking process reliably.
Achieving the proper texture in the bowl depends entirely on moisture control. Wrapping torn romaine in paper towels and chilling it for ninety minutes eliminates surface water that would otherwise repel the oil-based dressing. Crushing garlic and anchovies into a unified paste before whisking in the egg yolk, red wine vinegar, and olive oil ensures the emulsion holds together without breaking into separate layers.
Adding croutons and grated parmesan at the final moment prevents the leaves from softening prematurely. Crusty garlic bread or simple roasted polenta wedges complement the heavy protein load of the chicken without competing with the sharp, umami-driven dressing.
