1
Season both sides of the chicken breast filets with salt to act as a dry brine that will season the meat and help it retain moisture during cooking.
2
Place the salted chicken in a freezer bag and pound it with a sturdy saucepan until evenly flattened to about half an inch thick to create cutlets with more surface area for breading.
3
Set the pounded cutlets aside to continue dry brining while preparing the salad greens.
4
Cut the little gem lettuce in half and chop into one-inch chunks, then place in a large salad bowl.
5
Thinly slice the kale and add it to the bowl with the lettuce.
6
Using a mandoline or sharp knife, thinly slice the fennel bulb and add it to the bowl.
7
Wash the greens in cold water to refresh them and remove any dirt, then drain thoroughly.
8
Combine mayonnaise, Worcestershire sauce, grated parmesan, anchovy paste, Dijon mustard, olive oil, black pepper, salt, lemon juice, and minced garlic in a bowl, stirring until well blended.
9
Set up a breading station with three shallow plates: one with flour, one with whisked eggs, and one with the seasoned breadcrumb mixture.
10
Mix together panko breadcrumbs, parmesan cheese, salt, and black pepper, and spread on the third plate.
11
Dredge each chicken cutlet in flour, pressing firmly to ensure it adheres, and shake off excess.
12
Dip the floured cutlet into the egg mixture, flipping to ensure full coverage, and let excess egg drip off.
13
Press the cutlet into the breadcrumb mixture, tossing gently and pressing down to ensure complete coverage and good adhesion of the coating.
14
Heat 100g of neutral oil in a large nonstick pan over medium heat until it reaches about 350°F.
15
Carefully place two breaded cutlets into the hot oil and fry for about 2.5 minutes per side until golden brown, moving them slightly to ensure even cooking.
16
Transfer the cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil.
17
Repeat the frying process with the remaining two cutlets.
18
Toss a portion of the salad greens with grated parmesan and several generous spoonfuls of Caesar dressing in a bowl to coat evenly.
19
Place a crispy chicken cutlet on a plate and top with the dressed salad greens, then finish with extra dressing, grated parmesan, and freshly cracked black pepper.
PrimedTableBETA
