Chicken Ceasar Milanese Recipe
Fried chicken cutlet, romaine, bacon, capers, focaccia croutons, parmesan, Caesar dressing.
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Ingredients
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Chicken Cutlets
Salad
Caesar Dressing
Method
Chicken Cutlets
- 1
Prepare and pound
Trim any fat from the chicken breasts and slice each breast horizontally to create two thinner cutlets (or butterfly then flatten). Place between two pieces of plastic wrap and gently pound with a meat mallet to about 1/4-inch thickness. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper.
- 2
Set up breading station
In three shallow bowls: bowl 1 — flour seasoned with remaining 1/2 tsp salt, 1/2 tsp pepper and garlic powder; bowl 2 — whisk eggs with 2 tbs milk until combined; bowl 3 — combine breadcrumbs and 1/4 cup finely grated Parmesan. Dredge each cutlet in flour, shaking off excess, dip into egg, then press into breadcrumb mixture to coat completely. Set on a rack while heating oil.
- 3
Fry cutlets
Heat a large skillet over medium-high heat and add vegetable oil and 2 tbs butter. When butter foams and oil shimmers (about 350°F), add cutlets in a single layer without crowding (work in batches if needed). Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should read 165°F. Transfer to a paper-towel-lined rack; keep warm in a low oven (200°F) while finishing remaining cutlets. Squeeze a little lemon over each cutlet just before serving if desired.
Salad
- 4
Make focaccia croutons
Preheat oven to 400°F (200°C). Toss focaccia cubes with 2 tbs olive oil and 1/2 tsp sea salt on a baking sheet. Spread in a single layer and bake 8–12 minutes, tossing once, until crisp and golden. Remove and cool.
- 5
Cook bacon and prepare lettuce
In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes. Transfer to paper towels to drain, then chop into bite-size pieces. Meanwhile, core and roughly chop Romaine hearts into bite-size pieces, rinse and spin or pat dry. Place lettuce in a large salad bowl.
- 6
Assemble salad base
Add cooled focaccia croutons, chopped bacon and capers to the bowl with Romaine. Toss gently to combine.
Caesar Dressing & Finish
- 7
Make dressing
In a small bowl, mash the anchovy fillets with the minced garlic to form a paste. Whisk in mayonnaise, Dijon, lemon juice, Worcestershire sauce, grated Parmesan and black pepper until smooth. If the dressing is too thick, whisk in up to 1 tbsp olive oil or a little water to reach desired consistency. Taste and adjust salt/acid: anchovies and Parmesan add salt, so add additional salt sparingly.
- 8
Dress the salad and plate
Dress the Romaine mixture with about 3/4 of the dressing (reserve some to serve), tossing to coat evenly. Divide the dressed salad among 4 plates. Place one warm Milanese chicken cutlet on top of each salad. Sprinkle each plate with the remaining 1/2 cup coarsely grated Parmesan, additional capers if desired, and a few extra focaccia croutons. Serve with lemon wedges and remaining dressing on the side.