Parmesan-Crusted Chicken with Kale Caesar Salad and Toasted Hazelnuts

Parmesan-Crusted Chicken

with Kale Caesar Salad and Toasted Hazelnuts

2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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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
Parmesan-Crusted Chicken with Kale Caesar Salad and Toasted Hazelnuts
Title
  • 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
Celeriac
How To: Separate Leafy Greens from the Stems
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Pound & bread the chicken:
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.

Cook the chicken:
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.

Toast the hazelnuts:
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.

Make the dressing:
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.

Make the salad & plate your dish:
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!

Tips from Home Chefs

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Parmesan-Crusted Chicken

Prepare the ingredients:
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.

Pound & bread the chicken:
Cook the chicken:
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.

Toast the hazelnuts:
Make the dressing:
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!

Make the salad & plate your dish:
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