Kitchen Notes No. 9

Crispy Chicken Caesar

A Caesar should feel structured. It’s familiar, but when done well, it doesn’t read basic.

The greens are cold and crisp. The dressing is sharp, not heavy. The parmesan adds just enough salt to carry everything through. Nothing is overdressed, and nothing is left flat.

The chicken brings weight, but it should stay clean — crisp on the outside, properly seasoned, and sliced just before serving.

Chicken

2 boneless, skinless chicken breasts

½ cup all-purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs

½ cup finely grated parmesan

Salt and freshly cracked black pepper

Avocado oil for pan-frying

Caesar Dressing

1 egg yolk

2 cloves garlic, finely grated

2 tsp Dijon mustard

2 anchovy fillets, finely mashed

2 tbsp fresh lemon juice

⅓ cup olive oil

¼ cup finely grated parmesan

Salt and black pepper

Salad

2 heads romaine, chopped or torn

½ cup shaved parmesan

Freshly cracked black pepper

Lemon wedge (optional)

Method

Chicken

Season chicken with salt and pepper.

Set up three bowls: flour, beaten eggs, and a mixture of panko, parmesan and seasonings (if you so choose).

Dredge chicken in flour, then egg, then panko mixture, pressing lightly to adhere.

Heat oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through.

Transfer to a rack or paper towel and let rest before slicing.

Dressing

In a bowl, whisk together egg yolk, garlic, Dijon, anchovy, and lemon juice.

Slowly drizzle in olive oil while whisking to emulsify.

Stir in parmesan and season with salt and pepper to taste.

Assembly

Toss romaine lightly with dressing — just enough to coat.

Plate the greens and finish with shaved parmesan and black pepper.

Slice chicken and place over the salad.

Finish with a squeeze of lemon if desired.