Ingredients:

  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 2 cloves (6g) garlic, minced into a paste
  • 1/4 cup (25g) Parmesan cheese, finely grated
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 tsp (1.5g) black pepper
  • 1 pinch salt
  • 1 lb (450g) chicken breast, sliced into thin cutlets
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (2g) salt
  • 1/2 tsp (2g) black pepper
  • 2 large (600g) hearts of romaine, chopped into bite-sized pieces
  • 2 cups (60g) sourdough or French bread, cubed
  • 2 tbsp (30g) melted butter
  • 1/2 cup (50g) Parmesan cheese, shaved
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Place mayonnaise, lemon juice, Worcestershire, Dijon, and garlic paste in a blender or bowl.
  2. While whisking or blending on low, slowly drizzle in the olive oil until the mixture is thick and glossy.
  3. Stir in the finely grated Parmesan and black pepper. Set aside in the fridge to let flavors marry.
  4. Toss bread cubes with melted butter on a baking sheet. Broil on high for 3–5 minutes until they turn a deep golden brown.
  5. Pat chicken cutlets dry with a paper towel. Rub with garlic powder, salt, and pepper.
  6. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 3–5 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F (74°C).
  7. Let chicken rest for 5 minutes before slicing.
  8. In a large mixing bowl, toss chopped Romaine with the prepared dressing. Top with sliced chicken, toasted croutons, and shaved Parmesan. Garnish with chopped parsley.