Chicken Parmesan with Caesar Salad
This classic duo is the ultimate cozy dinner, crispy golden chicken blanketed in rich tomato sauce and bubbling cheese, paired with a fresh, garlicky Caesar salad. It’s the kind of meal that feels restaurant-worthy but is surprisingly easy to make at home. The chicken parm comes out perfectly crisp on the outside and tender on the inside, with the herbes de Provence adding that little something extra to the flavor. A good tomato sauce and a generous layer of mozzarella and parmesan make it melt-in-your-mouth delicious.
The Caesar salad is the perfect companion, crunchy romaine (made extra crisp with an ice bath), homemade sourdough croutons, and a creamy, tangy dressing that’s full of depth from anchovies, garlic, and lemon. Every bite is balanced, rich, savory, and bright all at once. Whether you’re cooking for guests or just want to treat yourself, this combo never disappoints.
Chicken Parmesan with Caesar Salad
Ingredients
For the Chicken
- 2 chicken breasts
- 2 eggs beaten with salt and pepper
- 1 cup panko breadcrumbs
- 2 tbsp herbes de Provence
- 3 tbsp grated parmesan cheese
- Salt and pepper
- Olive oil or vegetable oil for frying
- Tomato sauce good quality, or homemade
- Mozzarella cheese
- Extra parmesan
- More herbes de Provence
- Fresh parsley for garnish
For the Caesar Salad
- 1 large head of romaine lettuce
- 2 cups cubed sourdough bread
- Olive oil salt, and pepper
- 1 lemon juice only
- 3 anchovies
- 1 tbsp Dijon mustard
- ½ cup mayonnaise
- 4 tbsp olive oil
- ¼ cup + extra parmesan cheese
- 3 garlic cloves
- Salt and pepper
Instructions
- Pound the chicken breasts between two sheets of parchment paper until even in thickness. In one bowl, beat eggs with salt and pepper. In another, mix panko, herbes de Provence, parmesan, salt, and pepper. Dip each chicken breast into the egg mixture, then the panko mixture, then repeat, back to egg and again into the panko for an extra crispy coating.
- Heat a pan with olive oil over medium heat and fry the chicken until both sides are golden. Transfer to a parchment-lined baking sheet. Spoon tomato sauce over each piece, top with mozzarella, parmesan, and a sprinkle of herbes de Provence. Bake at 400°F for about 20 minutes, until the cheese is melted and golden.
- While the chicken bakes, toss sourdough cubes with olive oil and salt. Bake on the bottom shelf for about 10 minutes, until golden and crisp.
- In a large mason jar, combine lemon juice, anchovies, Dijon, mayonnaise, olive oil, parmesan, garlic, salt, and pepper. Blend until smooth and creamy.
- Soak romaine in an ice bath for 30 minutes for extra crunch, then drain and chop. Toss with croutons, dressing, extra parmesan, and cracked black pepper.
- Plate the warm, cheesy chicken alongside the crisp Caesar salad, the perfect mix of comforting and fresh.
