Parmesan-Crusted Chicken with Kale Caesar Salad and Toasted Hazelnuts

By danyell923

Ingredients

• Clove Garlic
• 1 Bunch Lacinato Kale
• 1 Celeriac
• 1 Lemon
• 1 Tablespoon Honey
• 1 Tablespoon White Wine Vinegar
• 2 Skinless Chicken Breasts
• 1/4 Cup All-Purpose Flour
• 1/2 Cup Cup Panko Breadcrumbs
• 2 Ounces Grated Parmesan Cheese
• 1 Cup Lowfat Milk
• 1/4 Cup Mayonnaise
• 3 Tablespoons Hazelnuts

Details

Servings 2
Adapted from blueapron.com

Preparation

Step 1

To update the classic chicken Caesar salad, we substituted hearty and healthy Lacinato kale, also known as Dinosaur kale. Known for its firm, dark green leaves, we love how this trendy vegetable’s slightly bitter flavor complements the intense Caesar dressing. In addition, the lightly breaded chicken and toasted hazelnuts add a flavorful crunch.

Makes

Preheat the oven to 375°F. Wash and dry the fresh produce. Peel and mince the garlic, smashing until it resembles a paste. Cut the kale into medium-sized ribbons. Peel and cut the celeriac into matchsticks. Place the celeriac in a bowl with the

with a sheet of plastic wrap (or place in a plastic bag). Using a flat mallet or heavy skillet, pound them to about a ½-inch thickness. Place the

into 3 separate dishes. Add

to the Panko and mix well. Working with each breast one at a time, completely cover the chicken with a layer of flour (shaking off the excess), then milk (letting the excess drip off), then panko-parmesan mixture.

Generously coat the pan with ¼-inch of oil and heat on high until hot. When the oil is hot enough that a piece of breading immediately sizzles when added to the pan, add the

. Reduce the heat to medium-high and cook 2 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting the excess oil drip off, and place on a paper-towel-lined plate to cool; season with salt and pepper immediately.

Place the

on a sheet pan and toast in the oven for 3 to 5 minutes, or until warm and fragrant. (Be careful as they burn easily.) Place the toasted hazelnuts in a clean kitchen towel, fold over, and rub the hazelnuts with the towel until the skins come off. Roughly chop the peeled hazelnuts in half.

Make the dressing:

Combine the

(Reserve some cheese for the salad.) Slowly whisk in about

until well combined; season with salt and pepper to taste.

Make the salad & plate your dish:

When cool enough to handle, chop the chicken into bite-sized pieces. In a large bowl, combine

Add most of the