If you *have* to eat salad, eat this Crouton Crusted Chicken Caesar.
For the chicken:
1 (5 oz) loaf ciabatta
5 tbsp olive oil, divided
Salt and freshly ground black pepper
1/2 cup Parmesan
3/4 cup flour
2 chicken breasts, skinless
For the dressing:
3 cloves garlic
4 anchovy fillets
1 tsp salt
2 large egg yolks
1 cup extra-virgin olive oil
1 tsp freshly ground pepper
1 tbsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1 cup freshly grated Parmesan cheese
2 heads of lettuce, roughly ripped into large pieces
Preheat oven to 400 degrees.
For the croutons: Tear the bread into rough pieces, toss with 3 tablespoons olive oil and season well with salt and pepper. Spread out on a baking sheet and place into the oven for 10 to 15 minutes until golden brown and crispy. Set aside to cool.
To make the dressing: In a mortar and pestle, crush the anchovy fillets, garlic and salt until a paste forms. Place the egg yolks in a bowl and slowly begin to add the oil, really slowly at first to prevent the mixture from splitting. Add the anchovy paste and the rest of the ingredients. If mixture is still thick, loosen with a tiny bit of water, then set aside until needed.
Once cool, place the croutons into the bowl of a food processor along with the Parmesan and blitz until fine, then set aside in a bowl. Place the flour into a separate bowl and season well with salt and pepper. Break the eggs into a third bowl and beat with a fork.
Place the chicken breasts between two sheets of parchment paper and flatten until 1/2 inch thick. Dip the flattened chicken breasts first in the flour, then the egg, then the Parmesan crouton mix.
Heat the remaining 2 tablespoons olive oil in a pan, and cook the chicken breasts for about 5 minutes each side, or until golden, crispy and cooked through.
To serve: Mix the dressing with the lettuce leaves and Parmesan and place onto a plate. Slice the chicken into thin strips and serve over the salad.