Chicken Cutlet Caesar Salad

Steps

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1. 1
   Prepare the Caesar dressing by combining garlic, Dijon mustard, mayo, anchovy paste, Worcestershire sauce, lemon juice, red wine vinegar, and salt in a food processor.
   ▶ ≈0:00
2. 2
   Blend until smooth, then fold in chunks of Parmesan cheese (or grated cheese). Set the dressing aside in the fridge.
   ▶ ≈0:24
3. 3
   Prepare the egg mixture by whisking eggs with Parmesan cheese, lemon pepper seasoning, and salt.
   ▶ ≈0:37
4. 4
   Prepare the breadcrumb mixture by combining panko breadcrumbs, plain breadcrumbs, flour, lemon pepper seasoning, Parmesan cheese, and salt.
   ▶ ≈0:49
5. 5
   Season the thin chicken breast slices on both sides with lemon pepper seasoning and salt.
   ▶ ≈1:02
6. 6
   Dredge the chicken by dipping it in the egg mixture and then coating it thoroughly with the breadcrumb mixture. Let rest for 10 minutes while oil preheats.
   ▶ ≈1:14
7. 7
   Heat the frying oil and cook the chicken cutlets until they reach a beautiful golden brown color. Place cooked cutlets on a wire rack to keep them crispy without becoming soggy.
   ▶ ≈1:27
8. 8
   Assemble the salad by placing romaine lettuce in a bowl, adding Caesar dressing, and tossing thoroughly with two wooden spoons to coat every leaf.
   ▶ ≈1:53
9. 9
   Slice or dice the fried chicken cutlets and place on top of the salad. Drizzle with extra dressing and top generously with Parmesan cheese.
   ▶ ≈2:06
10. 10
    Finish by adding a wedge of lemon on the side. Serve with a cold drink and French fries for an ultimate meal.
    ▶ ≈2:19