Eating In Bed - Ep 27: Chicken & Pasta | Caesar Dressing

I'm taking the simplest of foods, and making upgrading them. It's breaded chicken breast, and buttered pasta. In the Extra Helping, I show you an intense and delicious Caesar salad dressing. You might never buy bottled dressing again.
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Breaded Chicken & Pasta

2 tablespoons olive oil
2 tablespoons unsalted butter
1 boneless, skinned chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon red pepper
1 teaspoon smoked paprika
1 egg
Hot sauce
1.5 cups Panko bread crumbs
1 lb thin spaghetti, or angel hair pasta
1 3oz container white truffle butter
House Mix

In a large skillet over medium-high heat, warm butter and olive oil to temperature.

Put three plates next to each other. In the first plate, add flour, pepper, paprika, and 1/2 tsp House Mix (or salt and pepper). In the second plate, beat the egg, and add 1/2 tsp House mix, and a few dashes of your favorite hot sauce. In the third plate, add Panko, and 1/2 tsp House Mix.

Dredge chicken breasts, one at a time, in flour. Cover chicken breast completely with flour, and shake off any extra. Dip in egg mixture, making sure it’s covered completely. Now dredge with Panko, completely covering with bread crumbs on both flat sides, and the perimeter.

Put both chicken breasts in hot skillet. Quickly make a 2” score in the thickest part of each breast. This will help the thicker part cook faster. After 1 minute, bring heat down to medium-low. Cook on one side for approximately 7 minutes. Turn over, and cook on other side another 5-6 minutes.. Make a small cut in the thickest part (on the first side you browned) to check. If pink is gone, remove from skillet.

While chicken cooks, bring a large pot of salted water to boil. Cook pasta to very al dente (about 2/3 of the time noted on box). Drain pasta, and add to a new skillet that has been over a low heat. Add truffle butter, and 1/2 teaspoon house mix. With tongs or pasta spoon, continually toss the pasta over a low heat until the butter completely melts and coats all the pasta. Add 1 tablespoon of olive oil or unsalted butter, as needed, to keep pasta moist and from sticking to pan.

Plate pasta in a large spaghetti bowl or on a plate. Put finished chicken breast right on top, or on the side. Serve hot. This works great with some salted edamame or green beans.
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Caesar Dressing

1 extra-large egg yolk at room temperature (or 2 medium or 2 large) *
1 TBLS (heaping) Dijon mustard
2 large cloves garlic, grated for finely minced
8-10 anchovy fillets in oil, drained
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1-2 teaspoons House Mix
1 teaspoon freshly ground black pepper
1 tsp sugar

1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan cheese

For the dressing, place the egg yolk(s), mustard, garlic, anchovies, lemon juice, House Mix, and sugar into the bowl of a food processor fitted with a steel blade. Process until smooth.

With the food processor running, slowly pour the olive oil through the feed tube, until thick.

Add the grated Parmesan cheese and pulse 30 seconds.

If you are concerned about raw egg yolk, you can substitute 2 tablespoons mayo instead. To avoid any bacteria with the egg, wash the shell well before cracking the egg.
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