Chicken Caesar Salad with Croutons

Instructions

1. 1

   Preheat the oven to 200°C/400°F. While it heats, cut the baguette into 2 cm cubes, finely chop the parsley and grate the garlic. On a 33 × 45 cm rimmed baking tray, toss the bread with 30 ml olive oil, all the parsley, 1 grated garlic clove, 0.25 tsp salt and 0.25 tsp black pepper. Spread into one layer.

2. 2

   On a separate board, trim the boneless, skinless chicken breast and cut horizontally into four cutlets about 1.5 cm thick, gently flattening thicker areas if needed. Coat with 15 ml olive oil, the lemon zest, 30 ml lemon juice, 1 grated garlic clove, 0.5 tsp salt and the remaining 0.25 tsp black pepper.

3. 3

   Bake the croutons for 13–15 minutes, turning halfway through, until golden and crisp. Let them cool on the tray for at least 5 minutes while you finish the chicken.

4. 4

   As soon as the croutons go into the oven, heat a 30 cm frying pan over medium-high heat for about 2 minutes. Add 7.5 ml olive oil and two chicken cutlets without crowding. Cook for 4–5 minutes per side, adjusting the heat to prevent scorching, until each reaches 74°C/165°F in its thickest part. Transfer to a plate. Repeat with the remaining 7.5 ml oil and two cutlets. Rest the cooked chicken for 5 minutes before slicing.

5. 5

   During the chicken cooking time, wash and thoroughly dry the romaine, then chop it into bite-size pieces. Finely grate the Parmesan. In a large salad bowl, whisk together the mayonnaise, buttermilk, 20 g Parmesan, remaining grated garlic clove, remaining 15 ml lemon juice, Dijon mustard, Worcestershire sauce and remaining 0.25 tsp salt.

6. 6

   Add the romaine, sliced chicken and cooled croutons to the dressing. Toss gently until coated, divide among four plates and finish with the remaining 30 g Parmesan. Serve immediately so the croutons stay crisp.