How To Cook Crispy Chicken 'Ceasar'

10 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 x F&Co crumbed chicken milanese (escalopes)
Oil for shallow frying
2 x free-range hens eggs (boiled for 6 minutes then plunged into iced water & peeled) optional
1 sweetheart lettuce or 2 romaine lettuce, leaves separated
Grana Padana or Parmesan for grating
sea salt & cracked black pepper to taste
For the dressing
8 anchovy fillets in oil, drained (reserve to for garnish)
1 garlic clove, crushed
1 free-range egg yolk
Juice 1 lemon
1 tsp. smooth Dijon mustard
100ml light olive oil
4-5 tbsp. grated parmesan
1 tbsp crème fraiche

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Introduction

Here's my version of a modern Caesar salad, a lovely dish to serve for lunch or an evening meal. The balance of crisp chicken alongside the fresh lettuce hearts tossed in a creamy dressing spiked with aged Parmesan ticks all the boxes for summer dining. The dressing is not 100% classic, but my take on the original, adding crème fraiche for extra luxury. Of course, the salad can be enjoyed on its own or served with simply grilled chicken breast.

Method

Heat a layer of vegetable oil a couple of centimetres deep in a frying pan over a medium-high heat.

Fry for 3 to 4 minutes, turning a couple of times until golden & the chicken is cooked through & piping hot.

Remove from the pan, pat away excess oil with kitchen roll, season with a little sea salt & keep warm.

Meanwhile, make the dressing. Put the anchovies, garlic, egg yolks, juice of half the lemon and mustard in a pestle and mortar or small food processor. Blend to a thick paste. While blending, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of warm water.

Once you've added all the oil, stir through the creme fraiche & grated Parmesan, taste & season with extra lemon juice if required.

Toss the lettuce lightly in the caesar dressing then pile on top of the chicken, garnish with egg if using & finish with extra Parmesan & slivers of anchovy.

To serve

Serve with lemon wedges & a glass of chilled dry white wine.