Betty's Favorite Caesar Salad
This is our favorite Caesar Salad dressing. Perhaps not entirely authentic, but it works for us!
1 egg
1 tablespoon Dijon mustard
1 tablespoon anchovy paste, or 3-4 anchovy fillets
1 clove garlic, grated
4 or 5 drops fresh lemon juice
4 or 5 drops Worcestershire Sauce
¼ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano plus a few shards grated
Freshly ground black pepper
Garlic Croutons
Place all ingredients except olive oil and cheese in a mini-processor and blend for a few seconds. Add the olive oil and blend to combine.
Toss with chopped Romaine Lettuce. Add grated cheese and toss. Add croutons and freshly ground black pepper and toss. Top with shards of Parmigiano. Enjoy!
WATCH THE VIDEO
Betty's Chicken Parmigiana
.jpg)
You can bread and fry the cutlets and freeze them or you can complete the entire dish and freeze that ready to pull out for a delicious dinner any time. Add my Caesar Salad and Coffee Liqueur Coupe and you are ready for a dinner party!
Ingredients:
6 (or more) thin chicken cutlets*
1½ cups Italian flavored breadcrumbs mixed with
½ cup finely grated Parmigiana cheese
1 cup flour
2 eggs well beaten
Oil for frying
1½ cups Home Made Marinara Sauce**
¼ cup finely grated Parmigiana cheese
1 cup shredded mozzarella cheese
Set up a breading station with the flour, beaten eggs and breadcrumb mixture.
Dip cutlets first in the flour, then the egg and finally the breadcrumbs.
Heat oil in a frying pan and cook the cutlets for two or three minutes on each side until lightly browned.
Prepare a baking dish with a light coating of Marinara Sauce then layer the cutlets into the dish. Cover with remaining sauce, sprinkle with Parmigiana and top with mozzarella. (The dish may be frozen at this point.)
Bake at 350ยบ for about 15 minutes or until cheese is nicely melted.
*See my video on Chicken Tenders to see how to make your own thin cutlets.
**See my video on Marinara Sauce.
WATCH THE VIDEO
Subscribe to:
Posts (Atom)