Chicken Parm Caesar Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 602
- Total Fat
- 40
- Saturated Fat
- 12
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 125
- Sodium
- 1036
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
Roasted Tomatoes:
12 ounces (340 grams) cherry or grape tomatoes, halved lengthwise
2 garlic cloves, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons (25 grams) extra-virgin olive oil
Chicken:
4 chicken cutlets (12 ounces/340 grams) or 2 boneless, skinless chicken breasts, cut in half and pounded (see Cook's Note)
Kosher salt
1/2 cup (65 grams) all-purpose flour
2 large eggs, beaten
3/4 cup (90 grams) plain dry breadcrumbs
1/4 cup plus 2 tablespoons (90 grams) grated Parmesan cheese
Neutral oil, for pan-frying
3/4 cup (200 grams) homemade or store-bought marinara sauce
1/2 cup (113 grams) shredded low-moisture mozzarella cheese
Caesar Dressing:
1/2 cup (104 grams) mayonnaise
3 tablespoons (48 grams) freshly squeezed lemon juice
2 teaspoons anchovy paste
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1 garlic clove, finely chopped
Freshly ground black pepper
2 tablespoons (15 grams) grated Parmesan cheese
Salad:
2 large romaine hearts, chopped
1/4 cup (30 grams) grated Parmesan cheese
Small chunk of Parmesan cheese, for shaving
Freshly ground black pepper
Directions
- Position racks in the top and bottom thirds of the oven. Preheat the oven to 450 degrees F.
- For the roasted tomatoes: On a rimmed baking sheet, add the tomatoes, garlic, salt, oregano and red pepper flakes. Drizzle with the olive oil and toss to coat. Spread the tomatoes in an even, single layer. Roast on the bottom rack, tossing once halfway through, until slightly shriveled but still juicy, 13 to 15 minutes. Let cool slightly.
- For the chicken: Place a cooling rack inside a baking sheet and set aside. Season the chicken on both sides with salt.
- Prepare a dredging station by adding the flour, egg and breadcrumbs to three separate, shallow bowls. Stir 1/4 cup Parmesan cheese into the breadcrumbs.
- Heat 1/2 inch neutral oil in a large skillet over medium heat. (The oil will be ready for frying when the breadcrumbs sizzle and float upon contact.)
- Dredge the chicken in the flour to fully coat, shaking off any excess before dipping into the egg. Fully coat the chicken with egg, once again shaking off any excess before evenly coating in the cheesy breadcrumbs. Fry the cutlets in the oil in 2 batches until golden brown and crisp, about 2 minutes per side. Drain on the wire rack set over a baking sheet.
- Spread the marinara sauce on top of the chicken and sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan cheese. Bake on the top rack until the cheese is golden and crusty, 8 to 10 minutes. Let cool until warm, then cut into strips.
- For the Caesar dressing: In a large salad bowl, whisk together the mayonnaise, lemon juice, anchovy, mustard, Worcestershire, salt, garlic and pepper until well-combined. Then whisk in the Parmesan cheese to incorporate.
- For the salad: Add the romaine and Parmesan cheese to the salad bowl. Toss well to coat the greens in the dressing. Add half of the roasted tomatoes and chicken and toss gently. Top with the rest of the chicken and tomatoes. Garnish with shaved Parmesan cheese and finish with freshly ground black pepper.
Cook’s Note
If using 2 chicken breasts instead of 4 chicken cutlets, cut each breast in half lengthwise to yield 4 thin halves. Cover each piece with plastic wrap and pound as thin as you can with a rolling pin or small pan without tearing the meat.