Chicken Cutlet Caesar Salad

Directions

1. In a shallow dish, mix the bread crumbs with half of the parsley and half of the cheese. In a second shallow dish, whisk the eggs with the remaining parsley and cheese. Season both mixtures with salt and pepper.

2. Slice the chicken breast in half lengthwise to create two large thin cutlets, pounding gently if needed for even thickness. Dip each cutlet first in the egg mixture, then coat in the breadcrumb mixture and set aside.

3. In a mixing bowl, combine all of the dressing ingredients and whisk until smooth, adding more or less cheese to adjust the thickness as desired. Set aside until ready to serve.
4. Heat a drizzle of olive oil on a griddle over medium-low heat. Place the cutlets in the oil and cook for 4–5 minutes per side, adding oil as needed, until golden brown and cooked through. Remove from the heat and let rest briefly.
5. Toss the chopped romaine lettuce with the Caesar dressing. Serve the chicken cutlets on top of, alongside, or underneath the salad. Enjoy.