Caesar Salad Chicken Cutlets

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup all-purpose flour, sifted
• 2 large eggs, ideally at room temperature
• 1 cup Panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice (freshly squeezed)
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 head of romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup homemade garlic croutons
• Extra Parmesan cheese for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pound the chicken breasts to about 1/2-inch thickness.
3. In one bowl, place the flour. In a second bowl, beat the eggs with a splash of water. In a third bowl, mix breadcrumbs, garlic powder, paprika, salt, and pepper.
4. Coat each chicken breast in flour, dip into the egg mixture, and then coat in the breadcrumb mixture.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side until golden brown.
6. Transfer the cooked chicken to a baking dish and place it in the oven for an additional 5 minutes.
7. In a mixing bowl, whisk together mayonnaise, lemon juice, minced garlic, Worcestershire sauce, and grated Parmesan. Season with salt and pepper.
8. In a large salad bowl, combine chopped romaine, halved cherry tomatoes, and garlic croutons. Drizzle Caesar dressing over the salad and toss gently.
9. Slice the chicken cutlets and serve on top of the salad. Garnish with additional Parmesan cheese.

Nutrition