Crispy Chicken Caesar Cutlets

• servings: Recipe serves 2 people (
• total time: 55 minutes

Ingredients

For the Dressing:

1 Egg Yolk

1 Tbsp + 1 tsp Fresh Lemon Juice

1 tsp Dijon Mustard

1/4 Cup Avocado Oil

3 Anchovies, minced

1 Large Garlic Clove, grated or minced

1/4 Cup Grated Parmesan

Water, as needed

For the Chicken:

Avocado or Olive Oil Spray

2 Boneless Skinless Chicken Breasts (1 lb.)

Kosher Salt & Pepper

1/4 Cup Flour

1 Egg

1/4 Cup Panko Breadcrumbs

1/4 Cup Italian Breadcrumbs

1/4 Cup Grated Parmesan

For the Salad:

2 Hearts of Romaine, torn into pieces

1/4 Cup Shaved Parmesan

Directions

Preheat the oven to 425F convection (or 450F regular bake).

Make the Caesar dressing: Whisk together the egg yolk, lemon, and dijon mustard. Slowly add in the avocado oil ~1 tbsp at a time, whisking to incorporate before adding more (the mixture should emulsify and thicken). Mix in the anchovies, garlic, and parmesan. Taste and adjust if needed and set aside in the fridge.

Place a wire rack on a baking sheet and spray or drizzle with some oil (if you don’t have a rack just spray the baking sheet).

Place the chicken between two pieces of plastic wrap and pound with the flat side of a meat mallet (or a heavy skillet) to 1/4-inch thickness. Season both sides with salt and pepper.

Place the flour in a large shallow bowl. Beat the eggs in a second large shallow bowl. Stir together the panko, Italian breadcrumbs, and Parmesan in a third large shallow bowl. Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the wire rack on the baking sheet.

Spray or drizzle the chicken with oil and convection bake for 12-15 mins until internal temp reaches 165F. Option to broil the top for 1-2 mins at the end to get it extra golden and crispy.

Start by tossing the romaine and shaved parm with *half* of the caesar dressing and add more as needed. Serve the salad on top of the chicken with some freshly grated parm and a squeeze of lemon and enjoy!

25 minute prep time + 15 minute cook time