Caesar Salad with Crispy Chicken

A classic combination of romaine, garlicky croutons, crispy chicken and parmesan with a creamy, tangy dressing.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Italian, Latin

Servings: 2

Cut the bread into 1 inch cubes and place the cubes into a large bowl
Toss with olive oil and seasoning until all of the cubes are coated evenly
Toast the bread on a wide skillet or flat griddle over medium heat, tossing occasionally, until they reach your desired level of crispness
Transfer into a small bowl and set aside

Season two thinly sliced chicken breasts with garlic powder and onion powder
To prepare the breading, add 1/2 cup of all purpose flour into a shallow dish and season with salt and black pepper, whisk the eggs in a second shallow dish and season with salt and black pepper and then combine 1/2 cup or panko breadcrumbs and 1/4 cup of grated parmesan in a third shallow bowl and season with salt and black pepper
Lightly coat each chicken breast in the seasoned flour
Dip the flour coated chicken into the eggs and allow excess to drip off
Transfer the egg dipped chicken into the panko/parmesan mixture and ensure that the entire surface is coated
Place a large skillet over medium heat and add 2 tablespoons of butter and olive oil into the skillet
Once the butter has melted, place the coated chicken into the skillet and cook for 3-4 minutes or until the bottom is golden brown
Flip the chicken over and cook for an additional 2-3 minutes or until the chicken is cooked through
Transfer the chicken onto a paper towel lined plate until ready to use

Add 1 1/2 cups of mayonnaise, 2 teaspoons of Worcestershire sauce, 2 tablespoons of fresh lemon juice, 1 tablespoon of dijon mustard, 3 crushed cloves of garlic, 2 anchovy fillets, a pinch of salt and black pepper and 2/3 cup of finely shredded parmesan into a large bowl
Whisk vigorously until the anchovies have dissolved and have been fully incorporated