Parmesan Chicken Caesar Salad

Crispy parmesan crusted chicken topped with a perfectly simple and delicious caesar salad and homemade croutons.

Ingredients

Chicken

• 2 boneless chicken breasts
• 1/2 cup Panko breadcrumbs
• 1/4 cup Italian breadcrumbs
• 1/2 cup parmesan cheese, grated
• 2 eggs
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons Koroneiki Olive Oil

Salad

• 1 small head romaine lettuce, leaves separated
• 1 baguette, cut into 1 inch pieces
• 1 1/4 cup Garlic Olive Oil
• 1 lemon, juiced
• 1 egg yolk
• 1 teaspoon Worcestershire sauce
• 1 cup parmesan cheese, grated
• 1 teaspoon salt

Instructions

1. Heat the oven to 375 degrees. Add the pieces of bread to the sheet pan and toss with 1/4 cup garlic olive oil. Bake for about 10 minutes until just crisp. Remove and set aside.
2. Cut the chicken in half crosswise to make 4 thinner chicken breasts. Place the chicken between plastic or parchment and use a meat mallet to pound thin (about 1/4" thick).  
3. Take out three plates for dredging. Add the flour to one, the eggs and salt and pepper to another, and the breadcrumbs and cheese to the other.
4. Heat the oil and butter in a large skillet over medium heat. Dredge the chicken in the flour, eggs, then breadcrumbs and add to the hot oil for about 3 minutes per side until golden brown.  Work in batches to not overcrowd the pan. Once cooked, set aside.
5. Make the dressing by adding 1 cup garlic olive oil, lemon juice, egg yolk, Worcestershire sauce, parmesan cheese, and salt to a blender (or use an immersion blender). Blend until smooth.
6. Place the lettuce in a large bowl and drizzle some caesar dressing over until dressed to your liking.  
7. Assemble your plate by topping a piece of parmesan chicken with caesar salad. Top with homemade croutons.

Takes 25 minutes

Serves 4

Note: Keep caesar dressing refrigerated for up to a week.