Make the Caesar Dressing: Add the egg yolks, Parmesan, anchovies, mayonnaise, Dijon mustard, garlic, Worcestershire sauce, and black pepper to a tall cup or blender. Using an immersion blender (or a regular blender), blend until completely smooth and creamy. Taste and adjust as needed: For a thicker dressing, blend in a little more mayonnaise. For a thinner consistency, add another splash of Worcestershire sauce. Refrigerate while you prepare the chicken.

Prep the Chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Place each cutlet between plastic wrap or parchment paper and pound until evenly thin. Set up your breading station: Bowl 1: Flour, Bowl 2: Beaten eggs, Bowl 3: Kinder’s Seasoned Panko Breadcrumbs. Coat each cutlet in egg wash, dip into the flour, then back into the egg wash once more before pressing firmly into the panko breadcrumbs until completely coated.

Fry the Chicken: Heat enough olive oil to coat the bottom of a large skillet over medium heat. Cook each chicken cutlet for about 3 minutes per side, or until deeply golden brown and cooked through. If you’re cooking in batches, keep the finished cutlets warm in a 300°F oven while the remaining chicken cooks.

Assemble: Toss the chopped romaine with your homemade Caesar dressing until evenly coated. Place a crispy chicken cutlet on each plate. Pile the dressed Caesar salad directly on top of the chicken. Finish with plenty of freshly grated Parmesan, cracked black pepper, a few anchovies if you love them as much as I do, and serve with fresh lemon wedges. Enjoy immediately while the chicken is still perfectly crispy.