I love a classic chicken Caesar salad, but I love a crispy chicken Caesar even more!
It’s a combination that will satisfy the entire table, and there are so many great ways to serve it. I like to pile the Caesar salad onto a base of crispy chicken cutlets, but you can chop up the cutlet and toss them together with the salad too. These two elements also make for an incredible sandwich – just pile it all into a soft roll or baguette and get to business.
In today’s recipe we’re going to look at all the elements to making this one at home, from making the perfectly crispy chicken cutlets, through to the creamiest homemade Caesar dressing and of course, the crunchiest chicken-fat croutons.
I’ve adjusted the recipe for the Caesar dressing here to improve overall depth and balance – but feel free to use the un-adjusted version too.
A few things to know before you start:
Chicken: Whether you’re using thighs or breasts, the goal here is the same. Ultra-thin cutlets are the only way to make them. Flatten till ultra-thin!
Croutons: Chicken-fat adds incredible flavour and depth, but feel free to use olive oil if you don’t have any.
Emulsion: when making the dressing, stream the oil in slowly while whisking hard. Don’t rush the process.
Serve how you like: as a plated salad, tossed all together, or stuffed into a sandwich – it works beautifully and you can go for whatever you’re in the mood for!
Serves 4
