Kale & Chicken Scaloppine Caesar

Kale & Chicken Scaloppine Caesar
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 1/4 cups mayonnaise
  • 1/4 cup grated Parmesan
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon plus 1 tsp. Dijon mustard
  • 4 anchovy fillets
  • 2 lemons, zested plus 1/4 cup juice
  • 2 large cloves garlic


  • 1/2 baguette, torn into 1/2-inch pieces (about 2 cups)
  • 1/4 cup EVOO
  • 2 tablespoons grated Parmesan


  • 1 cup flour
  • 3 teaspoons salt
  • 1 teaspoon cayenne
  • 1/2 cup EVOO
  • 4 boneless, skinless chicken breasts, each pounded 1/4 inch thick
  • 2 small bunches Tuscan kale, stemmed and leaves thinly sliced (about 6 cups)
  • small shallot, thinly sliced
  • 1/4 cup grated Parmesan
  • Lemon wedges for serving


In a blender, puree the dressing ingredients. Transfer to a small bowl; cover and refrigerate.

Preheat the oven to 350 degrees . In a medium bowl, toss the crouton ingredients until the bread absorbs the EVOO, 1 to 2 minutes; season with salt and pepper and spread in an even layer on a baking sheet. Bake until golden and crisp, tossing once, about 15 minutes. Let cool.

In a medium bowl, mix the flour, salt and cayenne. In a medium skillet, heat 2 tbsp. EVOO over medium-high. Season 1 chicken breast with salt and pepper, then dredge in the flour mixture. Cook the chicken until golden-brown on the bottom, about 2 minutes. Turn and cook until cooked through, about 1 minute more. Transfer the chicken to a plate and repeat with the remaining EVOO, chicken and flour mixture.

In a large bowl, toss the kale, shallot and croutons with 3/4 cup of the dressing; season. (Refrigerate the remaining dressing for another use.) Divide the chicken among plates and top with the salad. Garnish with the grated Parmesan; serve with lemon wedges.