Chicken Cutlet Caesar Salad

By Blackstone Betty

Ingredients

1 large chicken breast
1 cup seasoned bread crumbs
¼ cup Pecorino Romano cheese (grated)
¼ cup fresh Italian parsley (chopped)
2 eggs
Salt and pepper (to taste)
Olive oil (for cooking)
Romaine lettuce (washed and chopped)
2 tbsp garlic paste
2 tbsp anchovy paste
Juice of ½ large lemon
1 heaping tbsp Dijon mustard
2–3 tsp Worcestershire sauce
1 ½ cups Duke’s mayonnaise
2 tsp juice from a capers jar
¼ tsp salt and pepper
½–1 cup freshly grated Pecorino Romano cheese (or substitute Parmigiano Reggiano)

In a shallow dish, mix the bread crumbs with half of the parsley and half of the cheese. In a second shallow dish, whisk the eggs with the remaining parsley and cheese. Season both mixtures with salt and pepper.
Slice the chicken breast in half lengthwise to create two large thin cutlets, pounding gently if needed for even thickness. Dip each cutlet first in the egg mixture, then coat in the breadcrumb mixture and set aside.
In a mixing bowl, combine all of the dressing ingredients and whisk until smooth, adding more or less cheese to adjust the thickness as desired. Set aside until ready to serve.
Heat a drizzle of olive oil on a griddle over medium-low heat. Place the cutlets in the oil and cook for 4–5 minutes per side, adding oil as needed, until golden brown and cooked through. Remove from the heat and let rest briefly.
Toss the chopped romaine lettuce with the Caesar dressing. Serve the chicken cutlets on top of, alongside, or underneath the salad. Enjoy.