• ⅔ cup walnuts
  • 1 ¼ cups shredded parmesan cheese
  • 1 tsp italian seasoning
  • 1 ¼ lbs chicken breast
  • 5 sprays cooking spray
  • 3 eggs
  • 2 ½ anchovies
  • 2 ½ tbsp olive oil
  • 2 ½ tbsp olive oil
  • 2 ½ tbsp mayonnaise
  • 1 ¼ lemons
  • 2 ½ tsp dijon mustard
  • 7 ½ cups lettuce



  1. Preheat oven to 425 degrees F. In a blender or food processor, combine walnuts with ⅔ cup parmesan and the Italian seasoning. Pulse until the texture is similar to bread crumbs. Transfer to a shallow bowl.
  2. Place chicken breast between two pieces of plastic wrap and pound with a rolling pin (or something else heavy!) to 1/4-inch thick. Pat dry with paper towels and season with salt and pepper to taste.
  3. Line a baking sheet with foil; spray with cooking spray. In a shallow bowl, lightly beat egg. Dip chicken breast in the egg, then coat in the walnut mixture, pressing to adhere. Place on the prepared baking sheet and bake 15 minutes, or until no longer pink in the middle.
  4. Meanwhile, in a large bowl, mash anchovy into a paste with the back of a fork. Whisk in olive oil, mayonnaise, 5 tsp lemon juice and the mustard. Add lettuce and remaining ⅔ cup parmesan and toss to coat.

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