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Caesar Salad with Crispy Parmesan Chicken

Makes: 4  servings Prep 40 mins Start to Finish 55 mins

Ingredients

  • 1 cup  mayonnaise
  • 2 tablespoons  fresh lemon juice
  • 8 anchovy fillets, rinsed
  • 1 teaspoon  chopped garlic
  • 1 teaspoon  Dijon mustard
  • 3/4 cup  finely grated fresh Parmesan cheese
  • 3/4 cup  fine fresh breadcrumbs
  • 1/2 teaspoon  freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1 1/2 pounds  thinly sliced boneless, skinless chicken cutlets
  • 3 - 4 tablespoons  olive oil
  • 2 hearts romaine, trimmed

Directions

1. Blend first 5 ingredients together in blender until smooth, and reserve. If dressing is too thick, whisk in water, 1 tablespoon at a time, to desired consistency.

2. Mix together Parmesan, breadcrumbs, and pepper in shallow bowl. Put eggs in another shallow bowl.

3. Rinse chicken and pat dry. Dip chicken breasts 1 at a time in egg mixture, allowing excess to drip off, then dredge in breadcrumb mixture to coat. Transfer to plate.

4. Heat 3 tablespoons oil in a large non-stick skillet over moderate heat until hot but not smoking. Cook chicken in batches, turning once, until golden brown and cooked through, about 5 minutes total, adding additional oil if necessary.

5. Arrange romaine leaves and chicken on serving plates and drizzle with dressing. Makes 4 servings.

Tip

  • Substitute your child's favorite dressing for the Caesar and use chicken tenders instead of cutlets.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)650,
  • sat. fat(g)10,
  • carb.(g)9,
  • fiber(g)2,
  • sodium(mg)856,
  • Percent Daily Values are based on a 2,000 calorie diet