pondlady
11-15-2006, 12:24 PM
3/4 c creamy caesar salad dressing, divided
1/4 c buttermilk
1/2 t sea salt
1/4 t fresh ground pepper
1 1/2 lbs chicken breasts, strips
1 c Japanese-style bread crumbs (panko)
1/2 c flour
2 T chopped fresh parsley
oil for frying
Romaine Lettuce Leaves
Combine 1/2 c Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat. Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides. Place on a baking sheet. Chill 30 minutes. Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve warm or chilled with remaining 1/4 c Caesar dressing and Romaine leaves. Makes 4-6 servings.
1/4 c buttermilk
1/2 t sea salt
1/4 t fresh ground pepper
1 1/2 lbs chicken breasts, strips
1 c Japanese-style bread crumbs (panko)
1/2 c flour
2 T chopped fresh parsley
oil for frying
Romaine Lettuce Leaves
Combine 1/2 c Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat. Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides. Place on a baking sheet. Chill 30 minutes. Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve warm or chilled with remaining 1/4 c Caesar dressing and Romaine leaves. Makes 4-6 servings.