Ingredients
FOR THE CROUTONS AND THE CHICKEN:
4 ounces Italian bread, cut in ¾-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and ½ inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
FOR THE DRESSING:
¼ cup fresh lemon juice (from 2 lemons)
¼ cup reduced-fat mayonnaise
¼ cup grated Parmesan cheese
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove
Description
PBS Everyday Food
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