Sort ingredients
marciabrady79
QR Code
Listen
Pdf
Lay the chicken breast on a cutting board and cover with a large piece of parchment paper. Using a meat mallet or a heavy-bottomed skillet, pound the chicken until ½-inch thick. Lightly season with salt and pepper.
Arrange three shallow bowls, and in the first, combine the flour and a pinch of salt. In the second, whisk the egg until smooth. In the third, mix the panko, ¼ cup of Parmesan, and a pinch of salt.
Dredge the chicken in the flour, shaking off any excess. Dip into the egg mixture, turning to coat both sides, then transfer to the breadcrumb-Parmesan mixture and press firmly to adhere the crumbs, preventing bald spots.
Heat a ¼-inch layer of neutral oil in a large cast-iron skillet over medium heat until shimmering. Add the chicken and cook until deeply golden and crisp, 3 to 4 minutes per side. When the internal temperature reaches 165ºF, transfer to a paper towel–lined plate and season lightly with salt. Rest for 3 to 4 minutes.
Meanwhile, in a large mixing bowl, combine the romaine, Greek Yogurt Caesar Dressing, remaining ¼ cup of Parmesan, Extremely Crunchy Croutons, salt and pepper, to taste, and toss until evenly coated.
Plate the chicken cutlets and top with the Caesar salad. Garnish with Parmesan cheese and freshly ground black pepper, to taste. Serve with a lemon wedge on the side.