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–+ servings

Crispy Chicken Caesar Salad

Servings 4 servings
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Ingredients 

  • 4 chicken breasts, boneless, skinless
  • kosher salt, as needed
  • 1 cup flour
  • 2 eggs
  • ¼ cup water
  • 3 cups panko crumbs
  • ½ cup grated parmesan cheese
  • 4 slices prosciutto
  • vegetable oil, for frying

Caesar Vinaigrette

  • 2 garlic cloves, minced
  • 2 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 2 dashes Worcestershire sauce
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 3 tbsp lemon juice
  • 6 tbsp light olive oil

To Serve

  • 5 - 6 cups chopped romaine lettuce
  • 1 - 1 ½ cups chopped radicchio, or more romaine
  • ½ cup freshly grated parmesan cheese, plus extra

Instructions 

  • To flatten the chicken breasts, use a sharp knife to split them open horizontally. Start cutting along the rounded edge until you have cut almost all the way through. Open the breast up like a book and place in a plastic bag or cover with cling film. Pound to an even thickness.
  • Set up a standard breading station with three shallow containers. Add the flour plus a good sprinkle of kosher salt to the first container. Whisk together the eggs, water, and another good sprinkle of kosher salt in the second container. Combine the panko crumbs and the grated parmesan cheese in the third container.
  • Place a piece of chicken in the flour, flipping it over to cover completely. Lift the chicken up and shake off the excess. Place the floured chicken cutlet in the egg mixture, flipping over to completely coat the chicken. Let the excess egg drip off. Lay the the cutlet onto the crumb mixture. Spread the crumbs over the top and gently press down to help the crumbs adhere. Lift the cutlet and gently shake off the excess. Transfer the breaded chicken to a parchment lined baking sheet. Repeat with the rest of the chicken.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the prosciutto slices on the parchment without overlapping. Bake for 10 minutes and then flip the slices over. Bake for another 5 to 10 minutes until the prosciutto is crispy. Transfer the prosciutto slices to a rack and let cool. Crumble the prosciutto and set aside. Turn the oven down to 300°F.
  • Heat a quarter inch of vegetable oil in a wide skillet over medium low heat. Set up a draining station by lining a baking sheet either with a rack or paper towels to absorb the oil.
  • Carefully add one cutlet to the hot oil. Let cook for 3 to 4 minutes until the bottom is golden brown. Carefully flip the chicken over and cook for another 3 to 4 minutes until both sides are golden brown and the chicken is fully cooked.
  • When browned, let the excess oil drip off before transferring to the rack or paper towel lined baking sheet. Lightly sprinkle each cutlet with a pinch of kosher immediately after removing from the cooking oil; this will help the salt to adhere to the crust. Transfer the baking sheet to the oven to keep warm. Repeat with the remaining chicken. 

Caesar Vinaigrette

  • In a small bowl, combine the minced garlic, Dijon, anchovy paste, Worcestershire sauce, kosher salt, and pepper. Add the lemon juice and whisk until combined. Slowly whisk in the olive oil until the dressing is emulsified.

To Serve

  • In a salad bowl, toss the romaine lettuce and radicchio with the caesar vinaigrette. Add the freshly grated parmesan and toss together. To serve, top each chicken cutlet with the caesar salad and sprinkle with the crispy prosciutto and more parmesan cheese. Enjoy!

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