0.0 – 0 reviews • Lettuce Recipes
| Level: |
Easy |
| Total: |
45 min |
| Active: |
45 min |
| Yield: |
4 servings |
Ingredients
- 1 large chunk Parmigiano-Reggiano cheese (about 4 ounces)
- 1 clove garlic
- Kosher salt and freshly black ground pepper
- 1 tablespoon anchovy paste
- 2 extra-large pasteurized eggs, separated
- 1 tablespoon plus 1/2 teaspoon Dijon mustard
- Zest and juice of 1 lemon
- 1/2 cup plus 3 to 4 tablespoons neutral oil, for frying and dressing (grapeseed, vegetable or canola)
- 4 boneless skinless chicken breasts, at room temperature
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1/2 cup plain breadcrumbs
- 1/2 cup panko Japanese breadcrumbs
- 3 heads romaine hearts or little gem lettuce, washed and dried
Instructions
- Chop up a chunk of the Parmigiano-Reggiano, reserving a 2-inch piece for garnish. Using a mini food processor or high-power blender, grate the Parmigiano-Reggiano into a fine powder.
- For the dressing, smash the garlic, adding salt to the garlic to break it down and turn it into a paste.
- In a bowl placed on a kitchen towel to stop it from sliding, combine the garlic, anchovy paste, egg yolks, 1/2 teaspoon of the Dijon mustard and lemon juice. Taste and season with a little salt, as needed.
- Starting with adding a drop at a time, and increasing to a delicate stream, slowly whisk in 1/2 cup of the oil until a creamy, emulsified dressing forms. Add in 3 tablespoons of the grated Parmigiano-Reggiano and adjust the seasoning to taste, adding more salt if needed and definitely adding in some freshly cracked pepper.
- Using a large zip-top bag or plastic wrap and a mallet or rolling pin, pound the chicken breasts to 1/4-inch thick pieces. Season generously with salt and pepper.
- Using three plates or shallow bowls, make your dredging station. In one bowl, combine the flour and garlic powder, in another bowl combine the egg whites, the remaining 1 tablespoon Dijon mustard and 1 tablespoon of water and in the final bowl, combine the plain breadcrumbs, panko, remaining Parmigiano-Reggiano and lemon zest.
- Working in an assembly line, dip the chicken breasts into the flour, then the egg wash, then the breadcrumbs. Place on a baking sheet.
- Add the remaining 2 tablespoons oil to a large skillet over a medium-high heat. Once the oil is shiny, add 2 of the cutlets to the pan. Cook the chicken until golden brown and cooked through, 2 to 3 minutes per side. Repeat with the remaining cutlets.
- Place several spoonfuls of the dressing into a fresh bowl. Using clean hands, add the lettuce, season with salt and toss the salad, making sure the dressing gets into all the nooks and crannies of the lettuce.
- Brush the chicken cutlets with the remaining dressing, top with salad and finish with shards of Parmigiano-Reggiano and more freshly cracked pepper. Enjoy!
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
271 |
| Total Fat |
7 g |
| Saturated Fat |
3 g |
| Carbohydrates |
22 g |
| Dietary Fiber |
4 g |
| Sugar |
3 g |
| Protein |
30 g |
| Cholesterol |
108 mg |
| Sodium |
696 mg |