Crispy Chicken Caesar Salad

Steps

1. 1

   In a bowl, combine the thinly sliced chicken breast, 1 tbsp olive oil, 2 tsp oregano, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 1/2 tsp msg (if using), and 1 tsp pepper. Mix well to ensure the chicken is evenly coated.

2. 2

   Let the chicken marinate in the fridge for at least 30 minutes, or up to overnight for the best flavor development.

   Start 30-minute timer
3. 3

   Set up a breading station with three separate bowls: put 1 cup of all-purpose flour in the first bowl, 3 beaten eggs in the second, and combine 1 1/2 cups panko bread crumbs, 1/3 cup shredded Parmesan cheese, salt, pepper, and parsley in the third.

4. 4

   Remove the chicken from the marinade. Dredge each piece first in the flour, then dip into the beaten eggs, and finally coat thoroughly in the panko-Parmesan mixture.

5. 5

   Heat oil in a skillet to 350°F (180 °C) (175°C (350 °F)). Fry the chicken cutlets for 3–4 minutes per side until they are golden brown and crispy.

   Start 4-minute timer
6. 6

   Once cooked, place the chicken on a wire rack or paper towels to drain any excess oil.

7. 7

   In a medium saucepan over medium heat, add 1 tbsp of butter. Once the butter has melted, add 1/3 cup panko bread crumbs, salt, and 1 tsp garlic powder.

8. 8

   Toast the bread crumbs, stirring frequently, until they are evenly golden brown. Remove from the pan and set aside.

9. 9

   In a large bowl, combine 1 cup mayonnaise, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, juice from 1/2 a lemon, 1 tsp anchovy paste, 1/2 cup shredded Parmesan cheese, 1/2 tbsp garlic paste, salt, and pepper.

10. 10

    Whisk the dressing ingredients together until well combined and smooth.

11. 11

    Add 3 cups of chopped romaine lettuce to the bowl and toss until the leaves are evenly coated with the dressing.

12. 12

    Serve the salad immediately with the crispy chicken sliced on top, sprinkled with the toasted bread crumbs and extra Parmesan cheese.