A spin on the traditional Caesar salad...
Ingredients
For the Chicken Milanese
4 skinless, boneless chicken breasts
120ml milk
1 tablespoons Dijon mustard
2 eggs
60 grams plain flour
Sea salt
Black Pepper
120 grams panko breadcrumbs, blitzed in a food processor until extra fine
120 grams grated parmesan cheese
For the Caesar salad
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 anchovy fillet
2 garlic cloves, minced
Juice of ½ a lemon
50ml olive oil
Handful of grated parmesan cheese for serving
Sea salt
Black pepper
2 baby cos lettuce hearts, leaves separated
Method
For the Caesar salad
Step 1
Add the olive oil, Dijon mustard, balsamic vinegar, Worcestershire sauce, anchovies, minced garlic and lemon juice in a food processor and blitz well.
Season to taste with sea salt and black pepper. Blitz again until the dressing is fully emulsified.
Set aside until ready to serve.
For the Chicken Milanese
Step 1
Slice each chicken breast in half horizontally to make 8 thin pieces.
Step 2
Mix the milk, Dijon mustard and eggs in a small bowl.
Place the plain flour in another bowl; season with sea salt and black pepper.
Place the blitzed panko breadcrumbs and parmesan in a third bowl.
Step 3
Time to start the production line:
Dredge chicken in the flour, then dip in the egg and then finally into the breadcrumbs and cover to coat evenly.
Place the coated chicken on a wire rack until ready to cook.
Step 4
Head a cast iron skillet over medium high heat, add a thin layer of olive oil to the pan and once shimmering, add the chicken pieces, 2 at a time and cook for 2-3mins a side until golden brown.
Once done, remove from the pan and keep warm. Repeat until all the chicken is cooked.
Step 5
Serve the chicken on a plate with the separated lettuce leaves, pour over the salad dressing and top with grated parmesan cheese.
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