Crispy Chicken Ceasar Salad
I have seen a lot of people make something like this and I wanted to give it a try myself. I even came up with a super easy Caesar dressing. The texture and flavor of the chicken cutlet alone are insanely good.
Ingredients
CHICKEN CUTLETS:
- 680 g chicken breast filets, 2 filets, 6 oz each
- kosher salt, for brining the chicken
- 250 g all-purpose flour
- 4 large eggs
- 150 g panko breadcrumbs
- 150 g parmesan cheese, grated
- 3 g kosher salt, for breading
- 3 g black pepper
- 100 g neutral oil for frying, e.g., avocado, peanut, or canola
SALAD MIX:
- 4-5 heads of little gem lettuce, or 2 heads of romaine
- 1 bunch dino kale, lacinato, stems removed, thinly sliced
- 1 medium fennel bulb, thinly sliced
QUICK CAESAR DRESSING:
- 200 g mayonnaise, preferably homemade or Duke's
- 15 g Worcestershire sauce
- 30 g parmesan cheese, grated
- 15 g anchovy paste
- 5 g Dijon mustard
- 20 g olive oil
- 2 g black pepper
- 3 g kosher salt
- 15 g lemon juice, Juice of 1/2 lemon
- 5 g garlic, minced
Instructions
PREPARE THE CHICKEN CUTLETS:
- Sprinkle both sides of the chicken breast filets with salt
- Place the salted filets in a freezer bag and pound them gently with a sturdy saucepan until they are about 1/2-inch thick.
- Set the pounded cutlets aside to dry brine while you prepare the salad.
PREPARE THE SALAD GREENS:
- Cut the little gem lettuce in half, then chop into 1-inch chunks. Place the chopped lettuce in a large salad bowl.
- Thinly slice the kale and add it to the bowl with the lettuce.
- Using a mandoline or a sharp knife, thinly slice the fennel bulb and add it to the bowl.
- Wash the greens in cold water to refresh them and remove any dirt, then drain well.
MAKE THE CAESAR DRESSING:
- To make the dressing, stir all ingredients together until well combined.
BREAD THE CHICKEN CUTLETS:
- Set up a breading station with three shallow plates or trays: one for the flour, one for the whisked eggs, and one for the breadcrumb mixture.
- On the first plate, spread out the flour
- Whisk the 4 eggs until smooth, then put on the second plate/tray
- Mix together panko, parmesan, 3g salt and black pepper and spread out on third tray/plate.
- Dredge each chicken cutlet in the flour, pressing firmly to ensure it adheres, then shake off any excess.
- Dip the floured cutlet into the egg mixture, ensuring it is fully coated, then let any excess egg drip off.
- Press the cutlet into the breadcrumb mixture, ensuring it is completely coated with the crumbs and cheese. Press down to adhere the mixture well.
COOK THE CHICKEN CUTLETS:
- Heat 100g (1/2 cup) of neutral oil in a large non-stick pan over medium heat. Once the oil reaches 350°F (175°C), carefully place two breaded cutlets into the pan. Fry for about 2 ½ minutes per side until golden brown, moving them slightly to ensure even cooking.
- Transfer the cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining two cutlets.
ASSEMBLE THE SALAD:
- Toss a few handfuls of the salad greens with a generous sprinkle of grated parmesan and 2-3 large dollops of the Caesar dressing together in a bowl to coat the greens.
- Place a crispy chicken cutlet on a plate and top with a generous portion of the dressed salad. Finish with a little extra dressing, grated parmesan, and fresh cracked black pepper.
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