Insalata Caesar Recipe

Prepare chicken

If breasts are thick, butterfly each into two thinner cutlets or pound between plastic wrap to about 1/2-inch thickness for even cooking. Pat dry with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second dish, whisk eggs with 2 tbs milk until combined. In a third dish, combine breadcrumbs with 1 tbs grated Parmesan and a pinch of salt and pepper.

Bread the chicken

Dredge each chicken piece first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat evenly. Place on a plate and let rest 10 minutes so the coating adheres.

Cook the chicken

Heat a large skillet over medium heat and add 3 tbs olive oil and 1 tbs butter (optional) until shimmering. Add breaded cutlets in a single layer (work in batches if needed). Cook about 3–4 minutes per side, until golden brown and internal temperature reaches 74°C (165°F). Remove to a wire rack or paper-towel-lined plate and let rest 5 minutes. Slice into strips before assembling salad.

Preheat oven to 200°C (400°F). Toss bread cubes with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet.

Bake 8–12 minutes, tossing once, until golden and crisp. Remove from oven and while still warm, rub with the cut side of the garlic clove for a subtle garlic flavor. Let cool.

In a bowl, mash anchovy fillets and minced garlic into a paste using the back of a spoon or a fork. Add mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Whisk to combine.

Slowly whisk in 2 tbs olive oil until the dressing is smooth and slightly emulsified. Taste and season with 1/2 tsp salt and 1 tsp freshly ground black pepper, adjusting lemon or salt as needed. If too thick, thin with 1–2 tbs water or more lemon juice to desired consistency.

Place torn romaine leaves in a large salad bowl and drizzle about half the dressing over the lettuce. Toss gently to coat evenly; add more dressing as desired (you may not need all).

Add the croutons and toss lightly to distribute.

Arrange sliced breaded chicken on top of the dressed salad.

Shave Grana Padano over the salad (about 1 cup total) and finish with a grind of black pepper. Serve immediately with lemon wedges on the side to squeeze over the chicken if desired.