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.
