Ingredients:

  • 3 large garlic cloves, finely minced or grated
  • 4 anchovy fillets in oil, finely mashed into a paste
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 large egg yolk (pasteurized)
  • ½ cup extra virgin olive oil
  • ½ cup finely grated Parmesan cheese, plus more for garnish
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 2 tablespoons olive oil (for searing)
  • 1 tablespoon unsalted butter
  • 2 small romaine lettuce hearts, roughly chopped (for serving)
  • 1 cup croutons (for serving)

Instructions:

  1. Gently pound the thickest parts of the chicken breasts to an even ½ to ¾-inch thickness. Season lightly with salt and pepper.
  2. In a medium bowl, thoroughly whisk together the minced garlic, mashed anchovy paste, Dijon, lemon juice, Worcestershire sauce, and egg yolk until fully emulsified.
  3. Slowly, drop by drop initially, begin whisking in the olive oil until the mixture thickens considerably into a mayonnaise-like consistency. Whisk in the grated Parmesan, salt, and pepper. Reserve 3 tablespoons of this dressing for the final salad toss.
  4. Place the chicken in a zip-top bag or shallow dish and pour the remaining dressing over the chicken, ensuring it’s fully coated. Marinate in the fridge for at least 30 minutes (ideally 2-4 hours).
  5. Remove chicken from the marinade and gently blot the surface dry with paper towels. Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil. Once shimmering, carefully place the chicken breasts in the hot pan.
  6. Sear undisturbed for 4–5 minutes until a deep golden-brown crust forms. Flip the chicken. Reduce heat to medium. Add the butter to the pan and continuously baste the melting butter over the chicken for the remaining 5–7 minutes.
  7. Cook until the internal temperature reaches 160°F (71°C). Remove immediately to a cutting board, tent loosely with foil, and allow to rest for 5 minutes.
  8. Thinly slice the rested chicken on the bias. Toss the romaine with the reserved 3 tablespoons of dressing. Arrange the sliced chicken over the greens, top with croutons and generous shavings of fresh Parmesan.