Ingredients
- For the chicken:
- For the dressing
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 6 oil-packed anchovies
- 4 large cloves garlic, smashed and peeled
- 1 large egg yolk
- 2 Tbs. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. finely grated lemon zest
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup)
- For the salad
- 2-3/4 oz. Parmigiano-Reggiano
- 1 large head romaine lettuce (about 1 lb., 6 oz.), trimmed, quartered lengthwise, then cut crosswise into 1- to 1-1/2 -inch strips (12 to 13 cups), washed and dried
- Kosher salt and freshly ground black pepper
- 1 recipe Garlic-Butter Croutons
- 5 oz. (1-1/2 cups) rice flour or cornstarch
- 3 large eggs, beaten
- 3 cups panko
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
- Kosher salt and freshly ground black pepper
- 6 6-oz. boneless, skinless chicken breast halves, tenders removed
- 5 to 8 Tbs. canola oil
Preparation
Step 1
Make the dressing
In a liquid measuring cup, combine the canola and olive oils. Put the remaining dressing ingredients except the Parmigiano in a blender and blend until thoroughly combined. With the motor running on medium high, carefully pour in the oils in a slow, steady stream. The dressing will emulsify as soon as all of the oil is incorporated. Stop the motor, add the Parmigiano, and quickly blend to combine. (You can store the dressing, tightly covered, in the refrigerator for up to 3 days.)
Make the salad
Cut the Parmigiano into small cubes and pulse it in a small food processor until coarsely grated to the consistency of large pieces of sand (not too fine). Alternatively, grate the cheese on the small round holes of a box grater.
Cook the chicken
Position a rack in the center of the oven and heat the oven to 200°F.
Put the rice flour in a shallow bowl. Lightly beat the eggs in a second shallow bowl. In a third, combine the panko with the parsley, Parmigiano-Reggiano, 2 tsp. salt, and 1 tsp. pepper.
Butterfly the chicken breasts: Slice the thick part of each breast horizontally almost in half so you can open it like a book. Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even thickness. Season the chicken with salt and pepper.
Dredge each piece of chicken in the flour, shaking off the excess, then in the egg, letting the excess drip off, and then in the panko mixture to coat well. Transfer to a plate.
Heat 3 Tbs. of the canola oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot—a few crumbs dropped in the oil should sizzle immediately. Cook 2 of the chicken breasts, flipping once with tongs, until golden-brown and just cooked through, 8 to 10 minutes total. Transfer to a plate lined with paper towels to drain briefly, then to a rimmed baking sheet; keep warm in the oven. Repeat with the remaining chicken in 2 batches, cleaning the pan and adding more oil as necessary.
Put the lettuce in a large salad bowl. Drizzle a scant 1/3 cup of the dressing over the lettuce and toss well. Taste and add more dressing if necessary, a teaspoon or so at a time, until the leaves are nicely dressed. Add 1/4 cup of the Parmigiano and toss well. Taste a leaf and add more cheese if you like or pass more at the table. Season to taste with salt and pepper. Add the croutons, toss well, and serve.
leftovers
Leftover dressing is great on pasta or potato salad, or brushed on grilled chicken or fish.
nutrition information (per serving):
Calories (kcal): 260; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 9; Protein (g): 8; Monounsaturated Fat (g): 6; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 760; Cholesterol (mg): 45; Fiber (g): 4;