Directions
- 1Preheat oven to 425F convection (or 450F regular bake).
- 2Make 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.
- 3Place a wire rack on a baking sheet, spray with oil.
- 4Pound chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
- 5Coat chicken in flour, then egg, then breadcrumb mixture. Place on wire rack.
- 6Spray chicken with oil, convection bake for 12-15 minutes at 165F internal temperature. Option to broil for extra crispiness.
- 7Toss romaine and shaved Parmesan with half the Caesar dressing, add more if needed.
- 8Serve salad on top of chicken, garnish with Parmesan and lemon.
Ingredients
- 1 Egg Yolk
- 1 Tbsp Fresh Lemon Juice
- 1 tsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 0.25 Cup Avocado Oil
- 3 Minced Anchovies
- 1 Grated Garlic Clove
- 0.25 Cup Grated Parmesan
- 0.25 Cup Water
- 1 Avocado or Olive Oil Spray
- 2 Boneless Skinless Chicken Breasts
- 1 Kosher Salt & Pepper
- 0.25 Cup Flour
- 1 Egg
- 0.25 Cup Panko Breadcrumbs
- 0.25 Cup Italian Breadcrumbs
- 0.25 Cup Grated Parmesan
- 2 Hearts of Romaine
- 0.25 Cup Shaved Parmesan
Equipment
Meat malletWhiskWire rackBaking sheet
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