Chicken Caesar Redux


Sure, you could make a regular Caesar salad and throw some grilled chicken strips on it. Or you could level up with this spin on the classic! The star of this recipe is easily the Brussels sprouts, which have the classic flavours of a Caesar salad. The marinade for the chicken breast is very versatile, and works especially well on pork, lamb, and chicken for kebabs. Any extra can be frozen in an air-tight container and saved for six months. The cutlets can be any thickness, but I like them thin so the marinade really penetrates the meat.

Serves 4



4 tbsp                   salt
1 tbsp                   ground black pepper
1.5 tbsp                dried oregano
6 tbsp                   lemon juice
4 tbsp                   garlic cloves, peeled and chopped finely
2 tbsp                   hot mustard
1 cup                     olive oil
2 tsp                     paprika

1.5 to 2 lbs          chicken breast, boneless and skinless, sliced into cutlets
2 tbsp                  olive oil

Brussels Sprouts

5 cups                   Brussels sprouts, ends trimmed and quartered
4 cloves                garlic, minced
To taste                salt and freshly ground black pepper
2 tbsp                   olive oil
3 tbsp                    mayonnaise
1 tbsp                    fish sauce
2 tbsp                    grated Parmagiano Reggiano, plus another 1-2 tbsp for garnishing the sprouts
1 tbsp                    red wine vinegar
3 tbsp                   sliced green onions


  1. Mix all of the marinade ingredients together in a bowl, whisking well. In a shallow container, place the chicken breasts and add enough marinade to cover well. Wrap and refrigerate for at least 2 hours, and up to six hours. Store the remaining marinade in the fridge (up to 7 days) or freezer (up to six months).
  2. Preheat the oven to 400°F.
  3. In a bowl, toss the Brussels sprouts with the garlic and olive oil, and season with salt and pepper to taste. Lay them out on a parchment paper-lined baking sheet and place in the oven to roast for twenty minutes, turning once at the halfway mark. When golden brown and slightly crispy, remove from oven.
  4. While the Brussels sprouts are roasting, cook the chicken cutlets. Preheat two heavy bottomed sauté pans on a medium high heat on the stovetop. Add a tbsp of olive oil to each pan and fry the cutlets, 2-3 cutlets at a time, for about 4 minutes per side, or until fully cooked. Use an instant read thermometer to check the internal temperature. The cutlets are cooked at 160°F. Remove from pan and keep warm; continue cooking the remaining cutlets until they are all cooked.
  5. In a large bowl, mix the mayonnaise, fish sauce, 2 tbsp grated Parmigiano, red wine vinegar, and green onions. Season with salt and plenty of freshly ground black pepper. When the Brussels sprouts are finished roasting, toss them in the bowl with the dressing while still hot.
  6. To serve, slice the chicken cutlets and arrange on a platter or individual plates. Spoon the Brussels sprouts on the side and top with more freshly grated Parmigiano Reggiano cheese.

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