Week 8- Midterm Chicken with homemade Caesar dressing salad

Breaded chicken breast

Ingredients:

Chicken breast

Seasonings to taste

Bread crumbs

Eggs

Splash of milk

Oil

1. Prep the chicken with seasoning and let sit in fridge for atleast 2 hours

2. Crack egg with splash of milk

3. Place breadcrumbs in separate shallow wide bowl

4. Dip the chicken in the eggs then the breadcrumbs

5. Set aside on half sheet tray for 30min

6. In wide shallow pan, add oil till covers bottom of pan, fry the breast on each side 3-5 min a side

7. Place breasts on tray to relax

Caesar salad

Ingredients:

5 anchovies in oil

2 egg yolks

3 garlic gloves minced

¼ lemon juice

3 tsp dijon mustard

½ cup olive oil

½ cup parmesan cheese

Salt & pepper to taste

1. Take the anchovies with the oil and mince it up with the garlic til a paste like form is

formed and set aside

2. Put the egg yolks into a medium size bowl and start whisking, whisk until the egg yolk

looks lighter in color and a slightly thicker

3. Then add the dijon mustard and the anchovy garlic paste and whisk till combined a good

3 minutes by hand

4. Start adding the lemon juice till an emulsion happens and it will turn creamy dont use all

the lemon juice because once the oil is added the lemon juice will help to maintain its

balance

5. Now start very slowly pouring the oil in as you continue to whisk to do not stop, keep

whisking as you add the oil it will start to get thicker, if it gets too thick add the rest of the

lemon juice, continue with the oil till its all gone

6. Add salt and pepper to taste plus the parmesan cheese and whisk all together and either

enjoy right away or store in the fridge for a day

Mid term meal