Crispy Chicken Caesar Salad

Crispy Chicken Caesar Salad – I love the creamy, tangy dressing of a Caesar salad. This Caesar salad is made even better by using crunchy fried breadcrumbed chicken. Making your own dressing is easy and much better as you can adjust the ingredients to your liking. Anchovies are essential in my opinion, giving salty and Unami flavours to the dressing, without tasting like you’ve actually just added a tiny fish. If you have a go at making my Crispy Chicken Caesar Salad I’d love to see your recreations. Share them with me on Instagram using #documentingmydinner.

Try out my other Chicken Recipes such as Seeded Chicken Schnitzel and Panang Curry

Recipe

Serves 4

Difficulty level: Home Cook

Ingredients:

For the Crispy Chicken:

Four chicken breasts
3 slices of stale bread, whizzed to crumbs
Flour
Egg
Sunflower oil, for frying
Salt and pepper

For the dressing:

3 anchovy fillets
1 egg
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
150ml light olive oil or sunflower oil
30g Parmesan, grated
Salt and pepper

For the salad:

Romaine lettuce, shredded

4 slices of prosciutto
Extra Parmesan, for grating

Method:

For the dressing, put the anchovies, egg, red wine vinegar, Dijon mustard, garlic and Worcestershire sauce in a bowl or mini food processor. Use a hand blender or put the food processor on a low speed to combine. Drizzle in the oil gradually, until it is thick and creamy. Stir through the parmesan and test the seasoning and add salt and pepper as necessary. Chill until needed
Put the chicken breasts in between two sheets of cling film and use a meat tenderiser to flatten the breasts evenly into 1 inch escalopes. Season the chicken breasts with salt and pepper.
Lay three plates out. Put a couple tablespoons of flour on one, the beaten egg in the next and then the breadcrumbs in the last.
Dip each chicken breast in flour, then the egg and finally the breadcrumbs.
Heat a large frying pan over a medium high heat. Heat a layer of oil in the pan until shimmering. Add the chicken breasts and fry on each side for a few minutes until golden.
Allow the chicken breasts to cool slightly. Fry the prosciutto until crisp and then break into shards.
Shred the lettuce, toss with the dressing and the prosciutto and then top with the sliced