Caesar Chicken Milanese

Ingredients

• 14 Chicken thigh(500g)
• 20.5 cup All-purpose flour(60g)
• 32 Egg(100g)
• 41 cup Panko bread crumbs(50g)
• 51 teaspoon Salt(6g)
• 60.5 teaspoon Black pepper(1g)
• 71 head Romaine lettuce(300g)
• 81 Garlic clove(5g)
• 92 fillet Anchovy(8g)
• 101 teaspoon Dijon mustard(5g)
• 112 tablespoon Lemon juice(30g)
• 122 Egg yolk(34g)
• 131 teaspoon Worcestershire sauce(5g)
• 140.5 teaspoon Tabasco sauce(2g)
• 150.5 cup Olive oil(108g)
• 160.25 cup Parmesan cheese(25g)
• 172 cup Bread (for croutons)(120g)
• 182 tablespoon Olive oil (for croutons)(27g)
• 190.5 teaspoon Salt (for croutons)(3g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut bread into cubes, toss with 2 tablespoons olive oil and 0.5 teaspoon salt, and bake for 10-12 minutes until golden to make croutons.
3. 3Tenderize chicken thighs and season with salt and pepper.
4. 4Dredge chicken in all-purpose flour, dip in egg wash (beaten eggs), and coat with panko bread crumbs.
5. 5Heat oil in a frying pan to 350°F (175°C). Fry chicken for about 8 minutes or until golden and cooked through. Season with salt.
6. 6In a bowl, combine chopped garlic, anchovy fillets, Dijon mustard, egg yolks, lemon juice, Worcestershire sauce, and Tabasco sauce.
7. 7Whisk in 0.5 cup olive oil gradually to emulsify the dressing, then stir in grated Parmesan cheese.
8. 8Chop romaine lettuce and add to the bowl with the dressing. Add croutons and gently toss to combine.
9. 9Serve the crispy chicken Milanese on top of the Caesar salad.