6 cloves garlic, mashed and minced
1 tbsp Dijon mustard
1 tbsp vinegar
Sea salt and freshly ground black pepper
2 tbsp mayonnaise
1/2 cup olive oil
Lemon juice, for seasoning
Minced anchovy fillets
4 chicken breasts, cut in half
1/4 cup finely grated shredded Parmesan
1 tsp sea salt
2 cup panko bread crumbs
1 lemon, zest and juice
2 heads romaine lettuce, chopped
3 tbsp butter
1 tsp paprika
1 tsp garlic powder
Preheat the oven to 180C and grease a large baking tray.
For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender. Add mayonnaise and blend to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. Add some anchovy to the dressing.
Combine lemon juice and few tbsp of dressing in a shallow bowl. Add the chicken breasts and turn to coat completely.
In a separate bowl, combine the parmesan, panko, lemon zest and salt. Dredge the chicken pieces in the panko mixture.
Put the chicken on prepared sheet. Bake until golden, 15 to 20 minutes. Let rest for 5 minutes before slicing.
For the croutons, cut baguette into cubes. Melt butter in a skillet and add garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
In a large salad bowl, toss romaine lettuce with dressing, parmesan and top with sliced chicken and croutons. Drizzle with remaining Caesar dressing.