Chicken cutlet Caesar salad
Laura in the Kitchen · ♥ 1.7K likes · 33.4K views · 3 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cloves garlic
- 2 tsp Dijon mustard
- 1 tsp anchovy paste
- ¼ cup olive oil
- ½ cup parmesan cheese
- ½ cup panko breadcrumbs
- ½ cup regular plain breadcrumbs
- 6 whole thin chicken breasts
- mayo
- Worcestershire sauce
- salt
- lemon juice
- red wine vinegar
Dressing: blend garlic, Dijon mustard, mayo, Worcestershire sauce, anchovy paste, a little salt, lemon juice, red wine vinegar and olive oil in a food processor, then add parmesan, grated or in chunks. Refrigerate until needed.
- 2 whole eggs
- lemon pepper seasoning
Whisk the eggs with a little parm, lemon pepper seasoning and a little salt.
- flour
Mix panko, plain breadcrumbs, a little flour, more lemon pepper, more parmesan and a pinch of salt.
Season the thin chicken breasts on both sides with lemon pepper and salt; dip in the egg, then press into the breadcrumb mixture.
- extra light olive oil
Fry until golden brown, then rest on a wire rack so they stay crisp on both sides.
- romaine lettuce
Toss romaine with dressing using two wooden spoons until every leaf is coated.
Tossing and assembling the salad
- 1 wedge lemon
Slice or dice the chicken, plate it, pile the salad on top, add more dressing and a lot more cheese, with a lemon wedge on the side.