Parmesan Chicken Caesar Salad

Crispy parmesan crusted chicken served over a bed of caesar doused kale, avocados and tomatoes.

Ingredients

• 4 boneless chicken breasts, pounded thin

• 1 cup flour

• 2 eggs

• 1/2 cup grated parmesan

• 1/2 Italian bread crumbs

• 1/4 cup olive oil

• 1 bunch dinosaur kale, chopped

• 1 pint cherry tomatoes, sliced in half

• 1 avocado, chopped

Dressing

• 1 egg yolk

• 1 cup olive oil

• 1 lemon, juiced

• 3 cloves garlic

• 1 teaspoon Worcestershire sauce

• 1 cup grated parmesan cheese

Instructions

1. Heat oil in a large skillet to medium heat.

2. Take out three plates for dredging. Add the flour to one, the eggs to another plate, and add the cheese and bread crumbs to another. Add a pinch of salt and pepper to the eggs and whisk well. Dredge the chicken in the flour, then egg, then breadcrumb mixture. Add to the hot oil and cook for 5 minutes per side until cooked through. Set aside.

3. Make the dressing by adding the egg yolk, oil, lemon juice, garlic, Worcestershire sauce, and parmesan cheese to a food processor or blender. Blend to combine.

4. Add the kale to a large bowl and toss with enough of the dressing to coat well. Top with tomatoes, avocados. Slice up the chicken and add to the salad. Enjoy!

Takes 20 minutes

Serves 4