calabrian chili spiced broccoli caesar salad

the LA cheffing chronicles part 1

hi from Manhattan Beach, CA!

in case you’ve mixed it… I’ve been in LA for the past week cheffing it up for my usual NYC clients. I’ve been based in Manhattan Beach, quite literally right on the beach, and it’s been a welcome change of scenery.

I wish I could say I’ve had some time to enjoy the California sun, but I won’t lie I’ve been working my little booty off. It’s hard for me to embrace downtown when I’m not in my own space and whenever I have a spare moment my mind goes to “well what else could I be making? or doing to be productive? or keeping myself busy?” Private cheffing is exhausting, but I also make it way more exhausting on myself lmao.

this is newsletter 1 of a rapid fire of newsletters delivering you the recipes I’ve been making while I’m out here. first up is my day 2 lunch: spicy broccoli caesar salads with crispy cutlets. Lunch is usually some sort of bowl or salad whereas dinner gets a bit more involved with courses and multiple dishes.

my client actually dm’d me a reel from kalejunkie where she makes broccoli caesar salads and I used it as inspo for this recipe. also including my crispy cutlet method because it never fails (even using GF panko and flour!!!!). Check out my buffalo chicken cutlets newsletter for extended tips and tricks on improving your cutlet game below…

buffalo chicken cutlets with a ranchy garlicky 'cheesy' green goddess

but without further ado…

calabrian chili spiced broccoli caesar salads

serves 2-3 ppl as main

for the chicken

• ~1 pound chicken breasts (the bell & evans thinly sliced guys work well, or you can pound yourself)

• 1 c AP flour + more as needed

• 2 eggs, beaten

• 2 tbsp favorite hot sauce (like cholula)

• 2-3 c panko + more as needed

• 1/3 c sesame seeds (optional but recommended)

• 1/2 tsp cayenne pepper

• 1 tbsp kosher salt

• neutral frying oil (canola or avocado oil for non-seed option, as it has a high smoke point- important for frying!)

for the dressing

• 1 egg yolk

• 1 tsp dijon mustard

• 1 garlic clove, grated

• 1 tbsp of chopped calabrian chili peppers (1 tsp for less spicy)

• 1 tsp Worcestershire

• juice of 1/2 lemon

• 1/4 tsp salt

• 1/2-3/4 cup olive oil

• 2 tbsp buttermilk

for the salad

• 6-7 large heads of broccoli, washed and dried well

• additional salad greens (optional)

• parmigiano reggiano

• parm croutons**

*this salad will only be as good as the quality of broccoli. Make sure you source prime broccoli meaning nice firm stems/ florets that snap right off and have no discoloration

** for the croutons, roughly tear up ~half a loaf of your favorite fresh bread and generously season with olive oil, salt and parmigiano. Bake in a 350° F oven, shaking every 10 mins for ~20-30 mins until golden brown.

double yolk :)

what you do

if your chicken breasts are not already thinly sliced, pound them by placing each breast between two pieces of plastic wrap and using a mallet or rolling pin to smack the shit of of them. The thinner the better.

prepare 3 plates with following:

1. flour

2. eggs whisked WELL with the hot suace (no gloopy egg whites)

3. panko, sesame seeds, cayenne, and salt (mixed well)

set them on your counter in that order, with a sheet tray at the end to hold the finished cutlets. dredge cutlets in flour (all sides), followed by egg mixture (shaking off excess egg), followed by panko mixture. Make sure to press panko into the cutlet on all sides for full coverage. The panko is what’s actually going to get crispy in the oil, and therefore we want to pack a lot onto the cutlet. Set cutlet on baking sheet and repeat until all are breaded.

at this point I like to let the cutlets dry out for a bit. if you begin frying right away I find 1) the panko doesn’t stick as well and 2) the cutlets don’t get as crispy. You’ll be able to feel the difference if you wait 15 mins … aka the perfect amount of time to prepare our salad!

prep broccoli by removing the florets from the stems, making sure to remove as much of the stem as possible and segmenting the florets into very small pieces.

prepare salad dressing by combining all ingredients besides the olive oil and buttermilk in a food processor or using an immersion blender. slowly stream in olive oil as you continue mixing to emulsify the dressing. whisk in the buttermilk at the end then taste and season as needed.. here are a few ideas:

• needs spice/sharpness: add garlic and/or chilis

• tastes bland: add salt or lemon

• too thin: add greek yogurt

• too thick: add buttermilk

remember, the dressing will likely taste very spicy/ salty on it’s own. Once mixed with the broccoli and topped with parmigiano cheese, everything will taste nicely balanced.

once salad ingredients are prepped, fry your cutlets. Add enough oil to a large fry pan until it’s 1/4”- 1/2” deep and heat over medium high until the oil looks to be shimmering. Turn down heat to medium and add chicken cutlets, making sure to lay the cutlet down carefully and away from you to prevent splatters . The oil should immediately bubble and sizzle around the chicken. If the chicken is completely submerged, you’ve got too much oil in the pan, and I recommend carefully pouring some out into a stainless steel bowl. Cook for 2-3 mins until golden brown, then flip and do the same on the other side. Once done, transfer to a plate lined with a paper towel to drain. Repeat until all cutlets have been fried. *because our chicken is so thin, a few mins per side is plenty to cook it through… use the color of your panko as your cooking guide*

to plate, mix florets GENEROUSLY with dressing, like you’ll probably use almost all the dressing ok? love that for us. top with croutons and a healthy mountain of freshly grated parm, then drape your freshly fried, nicely sliced cutlets on the side. devour in peace <3

LOTS MORE RECIPES COMING!!!! Are you excited??? Cause I’m excited!!!! *said with a slightly manic, eyes open a little too wide, over caffeinated face*.

xx,

Maddy