Chicken Caesar Cutlets

40 mins
Serves 2
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Directions

  1. 1Preheat oven to 425F convection (or 450F regular bake).
  2. 2Preheat oven to 425F convection (or 450F regular bake).
  3. 3Preheat oven to 425F convection (or 450F regular bake).
  4. 4Make Caesar dressing: Whisk together egg yolk, lemon juice, and Dijon mustard. Slowly add avocado oil, whisking to incorporate. Mix in anchovies, garlic, and Parmesan. Adjust taste and refrigerate.
  5. 5Make Caesar dressing: Whisk together egg yolk, lemon juice, and Dijon mustard. Slowly add avocado oil, whisking to incorporate. Mix in anchovies, garlic, and Parmesan. Adjust taste and refrigerate.
  6. 6Make Caesar dressing: Whisk together egg yolk, lemon juice, and Dijon mustard. Slowly add avocado oil, whisking to incorporate. Mix in anchovies, garlic, and Parmesan. Adjust taste and refrigerate.
  7. 7Place a wire rack on a baking sheet, spray with oil.
  8. 8Place a wire rack on a baking sheet, spray with oil.
  9. 9Place a wire rack on a baking sheet, spray with oil.
  10. 10Pound chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
  11. 11Pound chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
  12. 12Pound chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
  13. 13Coat chicken in flour, then egg, then breadcrumb mixture. Place on wire rack.
  14. 14Coat chicken in flour, then egg, then breadcrumb mixture. Place on wire rack.
  15. 15Coat chicken in flour, then egg, then breadcrumb mixture. Place on wire rack.
  16. 16Spray chicken with oil, convection bake for 12-15 minutes at 165F internal temperature. Option to broil for extra crispiness.
  17. 17Spray chicken with oil, convection bake for 12-15 minutes at 165F internal temperature. Option to broil for extra crispiness.
  18. 18Spray chicken with oil, convection bake for 12-15 minutes at 165F internal temperature. Option to broil for extra crispiness.
  19. 19Toss romaine and shaved Parmesan with half the Caesar dressing, add more if needed.
  20. 20Toss romaine and shaved Parmesan with half the Caesar dressing, add more if needed.
  21. 21Toss romaine and shaved Parmesan with half the Caesar dressing, add more if needed.
  22. 22Serve salad on top of chicken, garnish with Parmesan and lemon.
  23. 23Serve salad on top of chicken, garnish with Parmesan and lemon.
  24. 24Serve salad on top of chicken, garnish with Parmesan and lemon.

Ingredients

  • 1 Egg Yolk
  • 1 Egg Yolk
  • 1 Egg Yolk
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Dijon Mustard
  • 1 tsp Dijon Mustard
  • 0.25 Cup Avocado Oil
  • 0.25 Cup Avocado Oil
  • 0.25 Cup Avocado Oil
  • 3 Minced Anchovies
  • 3 Minced Anchovies
  • 3 Minced Anchovies
  • 1 Grated Garlic Clove
  • 1 Grated Garlic Clove
  • 1 Grated Garlic Clove
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 1 Avocado or Olive Oil Spray
  • 1 Avocado or Olive Oil Spray
  • 1 Avocado or Olive Oil Spray
  • 2 Boneless Skinless Chicken Breasts
  • 2 Boneless Skinless Chicken Breasts
  • 2 Boneless Skinless Chicken Breasts
  • 1 Kosher Salt & Pepper
  • 1 Kosher Salt & Pepper
  • 1 Kosher Salt & Pepper
  • 0.25 Cup Flour
  • 0.25 Cup Flour
  • 0.25 Cup Flour
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 0.25 Cup Panko Breadcrumbs
  • 0.25 Cup Panko Breadcrumbs
  • 0.25 Cup Panko Breadcrumbs
  • 0.25 Cup Italian Breadcrumbs
  • 0.25 Cup Italian Breadcrumbs
  • 0.25 Cup Italian Breadcrumbs
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Grated Parmesan
  • 2 Hearts of Romaine
  • 2 Hearts of Romaine
  • 2 Hearts of Romaine
  • 0.25 Cup Shaved Parmesan
  • 0.25 Cup Shaved Parmesan
  • 0.25 Cup Shaved Parmesan

Equipment

Meat malletWhiskWire rackBaking sheet