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1
Preheat the oven 400F.
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2
Preheat a charcoal grill or grill pan to high.
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3
Heat a small skillet over medium-high heat with 1 tablespoon of the EVOO (once around the pan).
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4
Add the chopped bacon and cook until really crispy, 2 to 3 minutes.
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5
Remove the bacon to a plate lined with a paper towel to drain and cool.
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6
In a small bowl combine 1 cup of the grated cheese with the chopped parsley and cooled bacon.
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7
Mix to distribute the bacon and parsley evenly.
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8
Line a baking sheet with a piece of parchment paper.
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9
Pour the cheese mixture out onto the center of the baking sheet and with your fingers, spread out the cheese in an even and very thin layer.
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10
Give the pan a little shake to help you even it out.
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11
This way you will have a lacy web when the cheese melts.
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12
Place the baking sheet in the oven for 3 to 4 minutes, turning the pan midway through the cooking.
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13
If your oven has hot spots, you will have to turn it more often than just once to ensure even browning.
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14
Once the cheese has melted and is nice and golden brown, remove it from the oven to cool completely.
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15
While the cheese is baking, prepare the chicken and the Caesar dressing.
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16
(But a little heads up: Dont forget about the Parmesan croutons because they go from golden brown to black in a blink of your eye.)
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17
Like I was saying, for the chicken, in a shallow dish combine half of the chopped garlic, half of the lemon juice, salt, pepper, and a generous drizzle of the EVOO.
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18
Add the chicken cutlets and toss to completely coat.
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19
Place the chicken on the hot grill and cook on each side for 3 to 4 minutes.
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20
Remove from the grill.
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21
While the chicken is cooking, in a mixing bowl combine the remaining chopped garlic, the Dijon mustard, the Worcestershire sauce, the remaining lemon juice, and lots of freshly ground pepper.
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22
Whisk in about 1/3 cup of the EVOO.
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23
Add the remaining 1/2 cup of Parmigiano and stir to combine.
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24
In a salad bowl combine the romaine lettuce and the hard-boiled eggs.
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25
Dress with the Caesar dressing.
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26
To serve, slice the cooled chicken into thin strips and divide among 4 plates.
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27
Top the chicken with the dressed romaine and hard-boiled egg.
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28
Gingerly remove the baked Parmesan from the pan, pulling on one of the corners of the parchment paper to help you lift it up and out.
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29
With your hands, crack the baked cheese into croutons or asymmetrical 1- to 2-inch pieces.
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30
Garnish the salad with the croutons and serve.
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31
Place eggs in a small saucepot and add enough water to cover them.
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32
Place over high heat.
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33
Once the eggs are at a simmer, turn the heat off, cover the pot, and let the eggs sit for 10 minutes.
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34
Drain off the hot water then shake the pan aggressively to crack the eggshells.
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35
Run the eggs under cold water, then peel.
