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Fried Chicken Caesar Salad

1/2 cup grapeseed oil
1/3 cup grated parmesan cheese
3 tbsp. fresh lemon juice

12 fresh chicken tenders, cut in half
1/3 cup flour
2 large eggs
1 1/2 cup panko (white Japanese breadcrumbs)

1/3 cup vegetable oil

1 large package "hearts of romaine"
1 1/3 cup croutons
Parmesan cheese shavings from about 1/4 pound piece

Blend the first three ingredients in a food processor or blender until smooth.  Season
with salt and pepper to taste if you'd like.
Sprinkle the chicken with salt and pepper.  Place the flour on a plate.  Whisk eggs in a
medium size bowl.  Put the panko in a large bowl.  Dredge the pieces of chicken in the flour,
then the eggs and then the panko, covering completely.  Do one at a time until they are
all finished. 

Heat the vegetable oil in a heavy skillet on medium high heat.  Add the chicken, without crowding, in batches if necessary and cook until crispy, about 2 minutes per side.
Toss all the lettuce with the salad dressing.  Arrange the hearts of romaine on 4 plates.
Divide the chicken among the plates.  Top with croutons and shaved parmesan. Weekly Promo Offer 728 x 90

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