Crispy Parmesan Crumbed Chicken Caesar Salad

Classic Chicken Caesar salad is yummy, but I wanted something a bit different.  So with that in mind I coated the chicken in a crispy Parmesan crumb and that did it, it became something truly wonderful indeed.

You can read my previous post on how to make the Perfect Salad Dressing.

Now, I know that to most (myself included) anchovies aren't the nicest thing in the world to eat.  But of course you can't make Caesar dressing without them and as they're so finely chopped up you wouldn't notice them apart from they are vital to the taste of a Caesar dressing so you can not leave them out! 

To serve two you will need:
ciabatta bread - sliced into cubes
2 skinless chicken fillets
Cos or Romaine (Romano) lettuce - sliced
vegetable oil for frying 

4 dinner plates
a big handful of flour
1 egg - lightly beaten
two handfuls of Panko (Japanese style breadcrumbs) 
a big handful of freshly grated Parmesan
pinch of smoked paprika
a good pinch of salt and black pepper

For the Caesar dressing you will need:
2 fat garlic cloves - very finely chopped
4 teaspoons grated Parmesan
1/4 teaspoon black pepper
2 anchovy fillets drained of oil the tin - very finely chopped
60ml white wine vinegar
90ml olive oil

How to do it:
Start by making the Caesar dressing in a jar, pop the lid on and give it a shake.  Put to one side.  Perfect Dressing is great for this.
Now heat up a glug of oil in a frying pan and fry the ciabatta cubes till they're nice and golden.
Remove from the pan and set aside to drain on some kitchen paper.

Put the fillets between two sheets of cling film and bash with something bash-able to make them thinner.  You need to do this to or they will take too long to cook through and can become tough if you're not careful. 

Next job:  
Line up the three dinner plates and from left to right put the flour on the first one, the beaten egg on the second one.
On the third plate, mix together the breadcrumbs and Parmesan along with the paprika, salt and black pepper.

In this order (so plates from left to right) dip the chicken one bit at a time first into the flour, then the egg, then the crumbs coating well at each stage.
As you've done each piece of chicken you can put it onto the forth plate!

Have a clear up and wipe out the frying pan, put it back on the heat and add a couple of glugs of oil.  The oil will need to be hot or your chicken will be soggy.

When it's ready to cook add the chicken and cook for two minutes before turning over to cook the other side.

The exact time will of course depend on how thick your fillets are.
Fry until they are nicely cooked through and are golden brown.  Drain the chicken on some kitchen paper and leave to cool.

When you're ready to serve, put the chopped lettuce on a plate, add the ciabatta cubes.  Slice the chicken and add that to the plate.
Shake up the salad dressing and pour over.  Serve straight away.

Top Tip!
Never pour dressing onto any salad until the last minute before serving or the salad will be a soggy mess.

Now pour yourself a glass of wine and enjoy.

1 comment

  1. I often make myself this for lunch Jan, but not breaded. I just love a grilled Chicken Caesar salad. It's the best! Yours looks very scrummy indeed! xxoo


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