Sunday, March 2, 2008
Chicken Cesar Salad
1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided in half
4 heads of Romaine lettuce, washed well and torn into bite size pieces
Chopped green onion
Caesar dressing (I like Marie's brand)
In a large bowl combine the lettuce, chopped green onion, 1/2 cup Parmesan and set aside.
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and 1/2 cup Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts.
Add the Caesar Dressing to the bowl and toss until coated well. I serve the chicken on a platter by itself so that my family can choose the amount of chicken they want in their salad, but you can also serve it on top of the salad, or tossed in.
That's what's for dinner tonight at my house!