Butterfly the chicken breasts and place them between two sheets of parchment, foil, or plastic wrap. Use a meat mallet, rolling pin, or heavy pan to pound them to an even ¼-inch thickness.

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

In one bowl, mix flour with a generous pinch of salt and black pepper.

In a second bowl, whisk together the eggs, water, and a pinch of salt and pepper. Optionally, add grated garlic and a touch of Dijon.

In a third bowl, combine panko, Parmesan, basil, parsley, garlic powder, smoked paprika, salt, and pepper.

Dredge each chicken breast in the seasoned flour, shaking off any excess.

Dip the floured chicken into the egg mixture, allowing the excess to drip off.

Press the chicken firmly into the breadcrumb mixture, ensuring an even coating on both sides.

Place the breaded cutlets on a wire rack or tray and let them rest for 5–10 minutes to help the coating adhere.

To prepare the Caesar dressing, mash the anchovies into a paste in a large bowl using two forks.

Mix the grated garlic into the anchovy paste until well combined.

Add the Dijon mustard, egg yolk, lemon juice, and Worcestershire sauce to the bowl and whisk together.

While whisking continuously, slowly drizzle in the olive oil to emulsify the dressing.

Stir in the grated Parmesan and season with black pepper to taste. Adjust the lemon or anchovy for saltiness if needed.

Heat a large skillet over medium-high heat and add enough olive oil to generously coat the bottom (about ½ inch).

Once the oil is hot (around 350°F), add the chicken cutlets in batches, avoiding overcrowding the pan.

Cook each cutlet for 3–5 minutes per side, or until they are golden brown and cooked through. If the oil gets too hot, reduce the heat to medium.

Transfer the cooked cutlets to a paper towel-lined plate or a wire rack to drain. Season with flaky salt while hot, if desired.

Toss the chopped romaine lettuce with the Caesar dressing and additional Parmesan cheese.

Serve the crispy chicken cutlets alongside the Caesar salad and lemon wedges. You can slice the cutlets and lay them over the salad, serve them on the side, or spoon the salad directly on top—whatever you prefer. Enjoy!