Chicken Parmesan with Caesar Salad

Chicken Parmesan with Caesar Salad

Sources: Caesar salad( Martha Stewart), Chicken Parm (allrecipes)

Caesar Salad

For the Croutons

  • 2 tablespoons unsalted butter, melted 
  • 1 tablespoon extra-virgin olive oil 
  • 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes 
  • 2 teaspoons salt 
  • 1/4 teaspoon ground cayenne pepper 
  • 1/2 teaspoon freshly ground black pepper 

For the Salad

  • 2 minced garlic cloves (we love our garlic smasher)
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground pepper 
  • 1 tablespoon lemon juice 
  • 1 teaspoon Worcestershire sauce 
  • 1/2 teaspoon Dijon mustard 
  • 1 large egg yolk 
  • 1/2 cup extra-virgin olive oil 
  • 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried 
  • 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler 


  1. Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
  2. Mix garlic, pepper, lemon juice, Worcestershire sauce, mustard, egg yolk and olive oil.
  3. Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

Chicken Parmesan

Serving Size:
1 hr


  • 4 skinless, boneless chicken breast halves 
  • salt and freshly ground black pepper to taste 
  • 2 eggs  
  • 1 cup panko bread crumbs, or more as needed 
  • ½ cup grated Parmesan cheese  
  • 2 tablespoons all-purpose flour, or more if needed 
  • 1 cup olive oil for frying  
  • ½ cup prepared tomato sauce (We like the one from our lasagne)
  • ¼ cup fresh mozzarella, cut into small cubes 
  • ¼ cup chopped fresh basil (or use a bit of dried basil)
  • ¼ cup grated Parmesan cheese  
  • 1 tablespoon olive oil 


  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  3. Beat eggs in a shallow bowl and set aside.
  4. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).