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Sun Dried Tomato Caesar Salad with Crispy Chicken

How Sweet Eats' viral spin on classic caesar - crispy pan-fried chicken cutlets over chopped romaine tossed in a creamy sun-dried tomato caesar dressing, finished with shaved parmesan and crushed croutons.

Ingredients

  • 1 lb boneless skinless chicken breasts, sliced into thin cutlets
  • Kosher salt and black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 1/3 cup finely grated parmesan cheese
  • 3-4 tbsp olive oil
  • 6-8 cups chopped romaine lettuce
  • 1/3 cup shaved parmesan cheese
  • 1/2 cup sun-dried tomatoes in oil
  • 1 cup croutons, crushed into coarse crumbs
  • 4 garlic cloves, minced
  • 3 tbsp greek yogurt
  • 1 tbsp dijon mustard
  • 2 tsp red wine vinegar
  • 1 tsp anchovy paste
  • 1/2 lemon, juiced
  • 1/3 cup olive oil

Instructions

  1. Thinly slice the chicken breasts into cutlets and season all over with salt and pepper. Dredge each piece in beaten egg, then in breadcrumbs mixed with the grated parmesan.
  2. Heat 1-2 tbsp olive oil in a large skillet over medium heat and pan-fry the chicken 3-4 minutes per side until deeply golden and cooked to 165 F inside. Drain on a wire rack.
  3. Make the dressing: puree the garlic, sun-dried tomatoes, greek yogurt, parmesan, dijon, red wine vinegar, anchovy paste, and lemon juice in a blender; stream in the olive oil until creamy.
  4. Toss the chopped romaine with a few spoonfuls of dressing. Top with shaved parmesan, sun-dried tomatoes, and crushed croutons. Slice the crispy chicken over the top and drizzle with more dressing. Serve.

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