Say “YES” if you would try these Crispy Chicken Caesar Cutlets ✨ (via: @maxiskitchen)
Crispy, golden, and topped with a perfectly creamy homemade Caesar dressing. A must-try weeknight dinner idea!
For the Dressing: * 1 egg yolk * 1 Tbsp + 1 tsp fresh lemon juice * 1 tsp Dijon mustard * 1/4 cup avocado oil * 3 anchovies, minced * 1 large garlic clove, grated or minced * 1/4 cup grated Parmesan * Water, as needed For the Chicken: * Avocado or olive oil spray * 2 boneless skinless chicken breasts (1 lb) * Kosher salt & pepper * 1/4 cup flour * 1 egg * 1/4 cup panko breadcrumbs * 1/4 cup Italian breadcrumbs * 1/4 cup grated Parmesan For the Salad: * 2 hearts of romaine, torn into pieces * 1/4 cup shaved Parmesan
Instructions: 1️⃣ Preheat the oven: Set it to 425°F convection (or 450°F regular bake). 2️⃣ Make the Caesar dressing: In a bowl, whisk the egg yolk, lemon juice, and Dijon mustard. Gradually add the avocado oil, 1 tablespoon at a time, whisking continuously until emulsified and thickened. Stir in the anchovies, garlic, and Parmesan. Taste, adjust seasoning, and refrigerate. 3️⃣ Prepare the chicken: Place a wire rack on a baking sheet and lightly spray or drizzle with oil. Place the chicken between plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper. 4️⃣ Bread the chicken: Set up three shallow bowls: one with flour, one with beaten egg, and one with a mix of panko, Italian breadcrumbs, and Parmesan. Dredge each chicken breast in flour, then egg, then the breadcrumb mixture, pressing to coat well. Place on the prepared wire rack. 5️⃣ Bake the chicken: Spray or drizzle the breaded chicken with oil. Bake for 12-15 minutes, or until the internal temp reaches 165°F. Optionally, broil for 1-2 minutes to achieve extra crispiness. 6️⃣ Toss the salad: Combine the romaine and shaved Parmesan with half the Caesar dressing, adding more as needed. 7️⃣ Assemble and serve: Plate the crispy chicken, top with the Caesar salad, finish with grated Parmesan, and a squeeze of fresh lemon. Enjoy!
