1 large or 2 small chicken breasts, cut vertically into 2-3 pieces
½ cup of Italian breadcrumbs
½ cup of panko breadcrumbs
1 egg
¼ cup of Italian dressing
¼ cup of shredded parmesan cheese
Black pepper and salt to taste
For the Caesar salad:
1 clove of garlic, minced
½ teaspoon of anchovy paste
½ teaspoon of dijon mustard
½ teaspoon of worcestershire
½ cup of mayonnaise
1 tablespoon of freshly squeezed lemon juice
¼ cup of shredded parmesan cheese
Black pepper and salt to taste
Romaine lettuce
Additional parmesan cheese for serving
Directions
In your stainless steel fry pan or saute pan, preheat the oil of your choice to roughly 350-375 degrees fahrenheit
Cut your chicken breast into strips vertically
In one shallow bowl, mix together the egg and Italian dressing. Season with salt and pepper as desired.
In a second shallow bowl, mix together the Italian breadcrumbs, Panko breadcrumbs, parmesan cheese, and salt and pepper as desired.
Take the chicken strips and place them in the egg mixture.
Once fully coated, transfer them to the breadcrumb mixture. After coating with breadcrumbs, press down on the chicken strips with your palm to fully flatten them, and coat with additional breadcrumbs.
Fry the chicken cutlets in the oil for a few minutes per side or until golden brown, and an internal temperature of 165 degrees fahrenheit.
In the meantime, mix together the garlic, anchovy paste, mustard, worcestershire, mayonnaise, lemon juice, parmesan cheese, black pepper and salt to create the Caesar dressing.
Dress your romaine lettuce with the dressing and top with a chicken cutlet. Add salt, pepper, and parmesan cheese on top as desired.
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