Parmesan-Crusted Chicken

with Kale Caesar Salad and Toasted Hazelnuts

2 Servings

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From the Test Kitchen

We’re updating the classic Caesar salad two ways. Instead of romaine lettuce, we’re using lacinato kale, a hearty, healthful and delicious Tuscan variety. To complement the crunchy chicken and creamy dressing, we’re also pickling celeriac (the large, edible root of a plant in the celery family) with honey and white wine vinegar. Pickling adds a kick to its earthy, fresh flavor, making it a zesty addition to this fine dining standard.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 cup Low-Fat Milk
1 bunch Lacinato Kale
1 Celeriac Root
1 clove Garlic
1 Lemon
3 Tbsps Hazelnuts
1 Tbsp Honey
1 Tbsp White Wine Vinegar
½ cup Grated Parmesan Cheese
½ cup Panko Breadcrumbs
¼ cup All-Purpose Flour
¼ cup Mayonnaise

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the kale stems; slice the leaves into ribbons. Peel and cut the celeriac into matchsticks. Place the celeriac in a bowl with the white wine vinegar and honey. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter the lemon and remove the seeds.

2 Pound & bread the chicken:

Cover each chicken breast with a sheet of plastic wrap (or place in a plastic bag). Using a flat mallet or heavy skillet, pound the chicken to about a ½-inch thickness. Place the milk, flour and panko breadcrumbs into 3 separate dishes. Add half the Parmesan cheese to the panko and mix well. Working one at a time, completely cover each chicken breast with a layer of flour (shaking off the excess), then milk (letting the excess drip off), then the panko-Parmesan mixture. Transfer the coated breasts to a plate.

3 Cook the chicken:

In a large pan, heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate. Season immediately with salt and pepper.

4 Toast the hazelnuts:

Place the hazelnuts on a sheet pan and toast in the oven 3 to 5 minutes, or until lightly browned and fragrant. Place the toasted hazelnuts in a clean kitchen towel. Fold the towel over the nuts and vigorously rub with the towel to remove the skins. Discard the skins and roughly chop the hazelnuts.

5 Make the dressing:

In a small bowl, combine the mayonnaise, garlic paste, the juice of all 4 lemon wedges and half the remaining Parmesan cheese. Slowly whisk in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.

6 Make the salad & plate your dish:

When cool enough to handle, chop the chicken into bite-sized pieces. In a large bowl, combine the chopped chicken, kale, remaining Parmesan cheese, pickled celeriac and toasted hazelnuts. Add enough of the dressing to coat the salad(you may have extra dressing); gently toss to mix and season with salt and pepper to taste. Divide the salad between 2 dishes. Enjoy!