Willow’s Caesar Salad with Parmesan-Crusted Chicken | culture: the word on cheese

Ingredients

• 10 anchovy fillets
• 1 whole egg
• 2 egg yolks
• 3 cloves garlic
• 2 cups grated Parmigiano-Reggiano
• 1½ tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1½ teaspoons Worcestershire sauce
• 1½ teaspoons Tabasco sauce
• Lemon juice (to taste)
• 3 cups extra-virgin olive oil
• Salt and freshly ground black pepper (to taste)
• 3 hearts Romaine lettuce
• 12 white anchovy fillets
• 3 ounces smoked Gouda (shaved)
• Chopped parsley (to taste)
• Freshly ground black pepper (to taste)
• Dash of lemon zest
• Croutons (optional)
• 6 –8 ounces Willow’s Caesar dressing
• 3 cups buttermilk
• 1 cup Dijon mustard
• 4 cups panko bread crumbs
• 1 cup finely grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Kosher salt and cracked black pepper (to taste)
• 6 boneless (skinless air-chilled chicken breasts, pounded until about ½ inch thick)
• 2 cups clarified butter (olive oil, or canola oil)