Wednesday, July 21, 2010

Chicken Cutlets with Grilled Caesar Salad Lyonnaise

I know what you are thinking . . . for being known as a cook for the everyday guy, as of late my posts have seemed a bit, well, complicated.  Though it may seem that way to some of you out there, rest assured I'm not turning into an all-out 'foodie'.  The day you catch me wearing a black turtleneck reading food blogs in a coffee-shop is the day that I will turn in my man card.

The fact of the matter is creating incredible meals is all about starting with great ingredients.  With summertime in full bloom, I've been overwhelmed with the fresh quality of produce, eggs, cheese, etc. down at my local farmers market.  It's hard not to 'ramp up' the quality of your meals when you are working with such killer ingredients.

Summertime in the South = It's hot a hell.  Therefore, I like to create all-in-one dishes that encompass an entire meal.  So there, I've simplified things for you.  Don't worry about creating an appetizer or a salad to accompany this entree.  This dish stands on its own as a fairly quick weeknight dinner, however it's also elegant enough for any special occasion.

As always, I'll break it down for you step by step.  Walk slowly.

Chicken Cutlets
1 lb Chicken Cutlets
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper

Coat cutlets with a thin layer of extra virgin olive oil and season liberally on both sides with kosher salt and fresh cracked pepper.  Cover and set aside.

Caesar Dressing
2 Cloves Garlic, minced fine
1 - 2 Anchovy Filets, minced fine
1/4 Teaspoon Kosher Salt
1 Egg
1/2 Lemon, juiced
1 Teaspoon Worcestershire 
1/4 Cup Parmigiano Reggiano Cheese, grated
1/2 Teaspoon Fresh Cracked Pepper
1/4 Cup Extra Virgin Olive Oil

On a cutting board, combine the minced garlic, anchovies, and kosher salt.  Using the flat side of the chef's knife (sharp edge away from you), work ingredients into a paste on the board.  Combine paste, egg, lemon juice, and Worcestershire sauce into a large mixing bowl or food processor and whisk/mix vigorously for at least one minute, until mixture is smooth and even in color.  Add cheese and pepper and mix for another 30 seconds.  Continue to whisk/mix and slowly stream in olive oil at the same time, to combine, or emulsify.  Set aside, or refrigerate for later use.

Salad Lyonnaise - this salad is traditionally made with bacon, its rendered fat, and served along with croutons and a poached egg over frisée salad.  I've changed mine up a bit, but still incorporated my favorite part with the poached egg.
2 Hearts of Romaine, cut in half
2 Vine Ripe Tomatoes, cut into wedges
2 Large Eggs

#1.  Prepare chicken breasts and salad dressing per the instructions above.
#2.  Preheat grill to medium high heat.  Fill a small pot with at least three inches of water and bring to a slow simmer over medium heat.
#3.  Grill.  Add hearts of romaine to grill, cut side down, and grill until slightly charred, about 1 minute.  Remove from grill and plate, arranging wedged tomatoes on the side.  Add chicken cutlets to the grill over direct heat and cook for 1 minute, turn cutlets 45 degrees and cook for another minute (creating nice grill marks).  Flip cutlets and cook for another 1 - 2 minutes, or until chicken is firm to the touch, or until internal temperature has reached 165 degrees F.  Set aside cutlets to rest; tent with foil to keep warm.
#4.  Poach.  Carefully crack and slip each egg into the pot of slowly simmering water.  If necessary, use a wooden spoon to gently nudge the egg whites closer to the yolk.  Allow eggs to simmer for 2 - 3 minutes for over-easy.
#5.  Plate.  Generously pour prepared Caesar dressing over the grilled romaine and tomatoes.  Top grilled greens with a poached egg.  Place a few chicken cutlets on the opposing side and serve.

No comments:

Post a Comment