Crispy Chicken Caesar Salad
25 min2 people
Pan-fried chicken cutlets topped with crispy romaine, parmesan, and a creamy Greek yogurt Caesar dressing.
| prepPat chicken dry and season both sides with kosher salt & black pepper | |||
| prepSet up dredging station with 3 shallow bowls | |||
| 280 g boneless, skinless chicken breast | Beat chicken to ¼" thick, pat dry & season | Dredge chicken in flour, then egg, then panko; press to adhere | Assemble chicken on bottom, salad on top; garnish with parmesan & pepper |
| kosher salt & black pepper | |||
| 60 g all purpose flour | Combine flour, salt & pepper in shallow bowl | ||
| ½ tsp kosher salt | |||
| ¼ tsp black pepper | |||
| 100 g panko breadcrumbs | Combine panko, parmesan, Italian seasoning, garlic powder, salt & pepper | ||
| 25 g freshly & finely grated parmesan cheese | |||
| ½ tsp Italian seasoning | |||
| ½ tsp garlic powder | |||
| ½ tsp kosher salt | |||
| 1 large egg | Whisk egg, water & salt in shallow bowl | ||
| 15 ml water | |||
| ¼ tsp kosher salt | |||
| 75 ml avocado oil | Pan-fry in avocado oil, medium-high heat, 3 min per side until 165°F | ||
| 60 ml full-fat plain Greek yogurt or skyr | Whisk Greek yogurt, parmesan, lemon juice, mustard, Worcestershire, garlic powder, salt & pepper | Toss romaine with dressing | |
| 20 g freshly & finely grated parmesan cheese | |||
| 15 ml lemon juice | |||
| 1 tsp Dijon mustard | |||
| ½ tsp Worcestershire sauce | |||
| ¼ tsp garlic powder | |||
| kosher salt & black pepper to taste | |||
| 155 g chopped romaine | |||
| freshly & finely grated parmesan cheese (for garnish) | |||
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