Name: Caesar Salad Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: O Organics Capers, Organic, Non Pareil; David's Kosher Salt; SIGNATURE SELECTS Worcestershire Sauce; Signature Farms Lemon Juice; STAR Deep Frying Oil, Optima; Parker Bow Tie Salad Pasta; ZYN Lemon Ginger; Bob's Red Mill Dark Rye Flour, Organic; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; French's® Stone Ground Dijon Mustard; Chicken Breast Skewer; Large Yellow Egg Cake; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Bellino Anchovies, Flat Fillets; Napoleon Co. Grille Garlic Cloves; Tanimura & Antle Lettuce, Artisan Romaine; Dynasty Japanese Style Bread Crumbs, Rice Panko; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

1: In 3 separate bowls, add flour, beaten eggs, and panko breadcrumbs mixed with parmigiano reggiano.

2: Dip each chicken breast in flour, then eggs, and lastly the breadcrumb mixture, coating all sides.

3: In a pan, heat frying oil to 350°F and fry chicken breasts for 3-4 minutes on each side until the internal temperature reaches 165°F. Remove and set aside.

4: For the Caesar dressing, in a food processor, add garlic, anchovies, lemon juice, and capers. Process until combined.

5: Then add Dijon mustard, Worcestershire sauce, a pinch of Kosher salt, and 3 egg yolks. Process and slowly add in 1 cup of olive oil while the food processor is still on.

6: Turn off the food processor and stir in 1 and 1/3 cups of parmigiano reggiano, the zest of one lemon, and more salt to taste. Pour into a jar and set aside.

7: In a large bowl, add lettuce and tomatoes and mix with dressing.

8: Add pasta and mix in more dressing if needed. Top with fried chicken and shaved parmigiano reggiano and enjoy!

Caesar Salad Pasta

Serves 4

20 mins prep

20 mins cook

40 mins total

What you need

How to make