Flipped Chicken Caesar Salad Recipe


For The Dressing
  • 2 cloves garlic, minced
  • 1 tablespoon mustard
  • 1 tablespoon white vinegar
  • ½ cup olive oil
  • 2 tablespoons mayonnaise
  • Juice from ½ lemon
  • Pinch each of salt and pepper
For The Salad
  • 2 slices bread
  • 1 tablespoon olive oil
  • 2 boneless chicken breasts, pounded to ½ inch thickness
  • ½ cup flour
  • Salt and pepper
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 small head romaine lettuce
  • Parmesan cheese for garnish, either shaved slices or grated
Flipped Chicken Caesar Salad Recipe


  1. Place all dressing ingredients in a jar, close the lid tightly and shake until everything is well combined.
  2. Whirl the bread slices in a food processor until they are crumbs.
  3. Heat the olive oil over medium high heat in a large deep skillet. Add breadcrumbs and a pinch of salt and stir until they are golden and crispy. Pour the breadcrumbs into a small bowl.
  4. Put the flour in shallow bowl and stir in a pinch each of salt and pepper. Put the beaten egg in another bowl.
  5. Dip the chicken breasts into the flour, then the egg, then back into the flour.
  6. Put the canola oil and butter into the skillet and melt over medium high heat. Add the chicken and cook for 3-4 minutes per side.
  7. While the chicken is cooking, toss the chopped lettuce with the dressing, adding a little dressing to start and then increasing it to your taste.
  8. Place the chicken breasts on a platter or individual plates. Top with the lettuce, then the parmesan cheese, then a sprinkle of breadcrumbs.

Source: Framed Cooks

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