Frying pan, Immersion blender, Grater, Stovetop
Spoon the flour onto a plate. Dredge each side of the chicken in the flour, shaking off any excess.
Heat a drizzle of oil or pat of butter in a pan over medium-high heat. Add the chicken & cook for 2 min on the first side.
Flip over the chicken & lower the heat to medium. Season with salt & pepper. Continue cooking for 8 min, basting it with pan drippings as it cooks.
Meanwhile, tear the bread into pieces for croutons. Set aside.
For the dressing, crack the egg into an immersion blender bowl. Add the mustard. Season with salt & pepper.
Mix the dressing with an immersion blender. Then gradually drip in the oil, with a slow but steady stream.
The dressing will thicken as you add the oil.
Add the garlic & grated parmesan to the dressing, reserving a bit of parmesan for garnish.
Blend to combine. If necessary, adjust the consistency by adding a little water.
When the chicken is done cooking, remove it from the pan. Set it aside on a plate to cool.
Heat a drizzle of olive oil in a pan over high heat. Add the torn pieces of bread. Cook for 3 minutes, stirring or shaking the pan as it browns. Season with salt & pepper.
Slice the chicken into strips.
Arrange the torn pieces of lettuce, chicken & croutons on a plate. Drizzle generously with the delicious dressing. Top with shavings of parmesan. Mangia!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken Caesar Salad" contains 560 Energy, 36 g of Fat, 19 g of Carbohydrates, 43 g of Protein.