Directions
- 1Toast panko bread crumbs in olive oil with pickle seasoning until golden brown.
- 2Prepare pickle Caesar dressing by combining mayonnaise, Dijon mustard, minced garlic, lemon juice, anchovy paste, Worcestershire sauce, parmesan cheese, pickle brine, and dill.
- 3Season flour, bread crumbs, and beaten eggs with pickle seasoning.
- 4Bread the chicken cutlets by dipping them in flour, then egg, then breadcrumbs. Fry until golden brown and cooked to an internal temperature of 165°F.
- 5Make the fried pickle batter by combining flour, pickle seasoning, pickle brine, and beer.
- 6Pat pickles dry before dipping in batter. Fry until golden brown.
- 7Combine romaine lettuce with the prepared dressing. Top with fried pickles, crispy chicken, parmesan cheese, toasted bread crumbs, and chopped dill.
Ingredients
- 2 heads romaine lettuce
- 1 cup panko bread crumbs
- 1 tablespoon olive oil
- 1 teaspoon pickle seasoning
- 2 chicken cutlets
- 1 pinch salt
- 1 pinch pepper
- 0.5 cup mayonnaise
- 1.5 tablespoons Dijon mustard
- 2 cloves garlic
- 0.25 cup lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 0.25 cup parmesan cheese
- 2 teaspoons pickle brine
- 1 tablespoon fresh dill
- 1 cup flour
- 2 eggs
- 1 cup avocado oil
- 1 container Grillo's Pickles
- 1 bottle beer
Equipment
knifesalad spinnerfrying pansmall bowlwhiskgratermeasuring spoonsmeasuring cuptongs
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