My family loves Caesar Salad. There are many caesar salad dressing recipes out there, some are thick others are thinner. I do not like the dressing to be thick like mayonnaise but I do like it to be creamy. The trick is to whisk the egg, mustard, anchovies and garlic together before slowly adding the oil while continuing to whisk. Caesar dressing should have lots of flavor. Do not be concerned with the anchovies in the recipe, they are there to add salt and a different layer of flavor. I like to use anchovy paste instead of fillets. I think that it blends better in the dressing and is much easier to work with. The anchovies will not make the dressing fishy, they are essential in making a true authentic caesar salad.
It is much better to make your dressing rather than buying one in a bottle. The freshness of the ingredients adds to the overall flavor of the dressing. Caesar dressing has quite a few ingredients but most of them are probably already in your pantry. I always keep garlic cloves, anchovy paste, eggs and parmesan cheese in my fridge. You can always whip up something to eat as long as you have these staples in your refrigerator.
This Caesar dressing recipe will work well with romaine lettuce but I love it with warm brussel sprouts. I serve the Warm Brussel Caesar Salad as a side dish at dinner but you can also serve it as an appetizer. You can make the dressing ahead of time and keep it in your refrigerator for up to 5 days. Just store in a glass jar.
Chicken Milanese topped with Arugula, Tomatoes and Shaved Parmesan
So last night I was feeling tired. It had been a long rainy day training my puppy and waiting on line to vote. Let me rephrase this…Waiting on a very LONG line to vote in the rain. So when I got home I wanted to make something for dinner that would be delicious, easy and quick.
I realized that I hadn’t shared my Chicken Milanese recipe yet. This is my go-to prep for chicken any time of year. Meaning, it works just as good on a cold winter night as it does in the heat of summer. Learning to properly bread chicken, fish and vegetables is the foundation for anyone learning to cook. You can build many delicious recipes off of the classic breading method.
I chose to serve my thin sliced chicken breast Milanese with a simple arugula salad on top. I like the way the peppery arugula freshens the lightly fried chicken. I toss the arugula with Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Pepper and a touch of Dry Mustard.
Mix Panko with onion flakes, salt, pepper, oregano
dredge each chicken breast into flour first, then egg, then panko mix
Fill frying pan with 1/2 inch vegetable oil and heat over medium heat
When oil is warm add chicken and cook until golden brown on each side
Place on paper towel to absorb the extra oil
This recipe is a base for many dishes. Serve the chicken with a salad on top or top with tomato sauce and mozzarella cheese to make delicious chicken parmigiana. You do not need to deep fry the chicken, you need enough oil to wet the breadcrumbs. I like to place the chicken on a paper towel after frying to remove extra oil.This recipe can be made in advance and reheated in the oven.