Recipe: Fried Chicken Paillard with Caesar Slaw | Williams Sonoma

Ingredients

• 4 anchovy fillets
• 5 garlic cloves, peeled
• 1 whole egg plus 2 egg yolks
• Zest and juice of 1 lemon
• 1 Tbs. Dijon mustard
• 1 cup (8 fl. oz./250 ml) vegetable oil
• 2 Tbs. extra-virgin olive oil
• 1/4 cup (1 oz./30 g) grated Parmesan cheese
• Kosher salt and freshly ground pepper
• 1/2 green cabbage, cored and thinly sliced (about 4 cups/12 oz./375 g)
• 1/2 red cabbage, cored and thinly sliced (about 4 cups/12 oz./375 g)
• 1 bunch dinosaur (lacinato) kale, ribs and stems removed, leaves thinly sliced
• Kosher salt
• 1 small bunch radishes, trimmed and thinly sliced on a mandoline
• 1/2 cup (2 oz./60 g) all-purpose flour
• 3 eggs
• 2 tsp. Dijon mustard
• 2 tsp. garlic powder
• 2 cups (3 oz./90 g) panko
• 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving
• 1/2 cup (4 fl. oz./125 ml) vegetable oil
•   Lemon wedges for serving