Crisp romaine tossed in rich Caesar dressing, topped with golden fried chicken cutlets, Parmesan cheese, and classic garnishes. Light but satisfying!
Ingredients:
For the Crispy Chicken:
2 boneless chicken breasts (sliced in half or pounded thin)
Salt & pepper (to taste)
1/2 cup flour
2 eggs (beaten)
1 cup panko breadcrumbs
1/2 cup regular breadcrumbs
1 tsp paprika
1/2 tsp garlic powder
Oil (for frying)
For the Caesar Salad:
1 head romaine lettuce (chopped)
Caesar dressing (store-bought or homemade)
1/2 cup cherry tomatoes (halved)
1/2 cup croutons
1/4 cup shredded or shaved Parmesan cheese
Optional: lemon wedge for serving
Instructions:
Step 1: Prep & Fry the Chicken
Season chicken with salt, pepper, paprika, and garlic powder.
Dredge in flour → dip in egg → coat in panko/breadcrumb mix.
Heat oil in skillet over medium-high. Fry 3–4 mins per side until golden & cooked.
Rest on paper towels, then slice into strips.
Step 2: Make the Salad
Toss romaine in Caesar dressing until evenly coated.
Add cherry tomatoes and croutons. Toss again gently.
Sprinkle with Parmesan.
Step 3: Assemble
Plate the Caesar salad base.
Top with sliced crispy chicken.
Finish with extra Parmesan and a crack of black pepper
Pro Tip: For a spicy twist, add a pinch of cayenne or hot sauce to the egg wash before dredging the chicken