20 Minute Crispy Chicken Caesar Salad

By Brian Lagerstrom · 20 min

Ingredients

Instructions

1. Sprinkle salt on both sides of the chicken breasts. Put them in a freezer bag and gently pound with a heavy saucepan until about 1/2 inch thick. Set aside to dry-brine while you prepare the salad.
2. Cut the little gem lettuce in half and chop into 1-inch pieces. Put in a large salad bowl. Thinly slice the kale and fennel and add them to the bowl.
3. Wash the greens in cold water to refresh them and remove any dirt, then drain well.
4. Stir all the dressing ingredients together until well combined.
5. Set up three shallow dishes: flour; eggs whisked until smooth; panko mixed with 3 g salt, black pepper and parmesan.
6. Dredge each cutlet in flour, pressing firmly, and shake off the excess. Dip in egg, letting the excess drip off, then press into the breadcrumb mixture until fully coated.
7. Heat 100 g of neutral oil in a large nonstick pan over medium heat until it reaches 350°F (175°C). Fry two cutlets for about 2 1/2 minutes per side, until golden brown, moving them slightly for even cooking.
8. Drain the cooked cutlets on a wire rack or paper towel. Fry the remaining two the same way.
9. Toss a few handfuls of greens with a generous sprinkle of parmesan and 2–3 large dollops of dressing. Top a cutlet with a generous portion of the greens, then finish with extra dressing, parmesan and fresh cracked black pepper.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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