crispy lemon chicken Caesar salad

INGREDIENTS

CHICKEN CUTLETS

1 pound boneless skinless chicken breast

1 cup Italian seasoned breadcrumbs

1/4 cup All Purpose Flour

1/2 cup Parmigiano Reggiano, grated

1 teaspoon kosher salt

2 eggs, beaten

INGREDIENTS

WHOLE LEMON MARINADE & Dressing

1 whole lemon, seeds removed

1 bunch of chives

1 garlic clove

2 tablespoons, stone ground mustard

2 tablespoons rice vinegar

1 cup extra virgin olive oil

1 teaspoon1 kosher salt

1 teaspoon fresh cracked pepper

1 cup extra virgin olive oil, for frying

For the Salad:

1 head romaine, chopped

shaved parmigiano reggiano, for garnish

chive blossoms, for garnish

lemon wedges, for garnish

METHOD

Cut the chicken breasts in half and pound thin.

Place all the marinade ingredients in a blender and pulse until smooth.

Pour half the marinade on the chicken and massage into the meat. Reserve the other half of the marinade.

Mix the breadcrumbs, flour, cheese and salt in a shallow bowl.

Beat the eggs in another shallow bowl.

Heat the oil in a cast iron skillet on medium heat until it begins to shimmer. Coat the chicken in egg and then the breadcrumb mixture and fry for 3 to four minutes per side.

Place on a paper towel lined dish and sprinkle with a bit of salt.

Place the romaine in a large bowl and dress with the remaining marinade. Use as much or as little was you like.

To serve, place the chicken on a large platter, spritz with lemon, pile the romaine on top with the garnishes and serve.