1tablespoonwaterextra water may be needed if your dressing is too thick
¼cupextra virgin olive oilEVOO
¼cupParmesanfreshly grated
⅛teaspoonKosher salt
⅛teaspoonground black pepperfreshly ground
Instructions
Sauteed Chicken Fillets
Heat pan to medium-high.
When the pan is hot, put the oil in, and spread it around to coat the bottom of the pan.
Sprinkle fillets with salt and pepper.
Place fillets in the pan, and cook for 3 ½ – 4 minutes on each side. They should be golden brown.
Take out and let rest 10 minutes on a cutting board. Cut the fillets diagonally, place them in a container, and refrigerate them for use later.
Croutons
Preheat oven to 375°F.
Cover the bottom of a jelly roll pan with parchment paper.
Use a bread knife to cube the baguette.
Put the baguette cubes on the parchment paper.
Drizzle the EVOO over the cubed bread.
Sprinkle with salt, garlic powder, and Italian Seasoning.
Stir the baguette cubes around to make sure the coating is over them all.
Bake for 10 minutes at 375°F. The croutons will have a lightly toasted look to them when done. They are just crunchy enough (not too hard, not too soft). These croutons are the perfect texture to enjoy with a Caesar salad.
Caesar Salad
Tear the Romaine into a large bowl, and set aside.
Put the anchovy paste, mayonnaise, mustard, lemon juice, and water into a blender, and blend for 45 seconds.
As the blender runs, pour the EVOO in very slowly so as to blend the dressing and marry the flavors.
Add ⅛ cup grated Parmesan and stir. Season with salt (if you want additional saltiness) and pepper.
If you are serving the salad immediately, add just enough dressing to lightly coat the Romaine. Top with the extra Parmesan, sautéed chicken cutlets, and the croutons, and toss. Serve and enjoy.
If you will be making the salad later, refrigerate the dressing (and the lettuce, separately) and take it out when you are ready to serve the Caesar salad. See topping instructions in step #4.