Crispy Chicken Caesar Salad

If you're using 2 small chicken breasts, simply beat them down until they are ¼" thick. If you're using 1 large chicken breast, butterfly it in half and then beat down as needed until it's ¼" thick. Pat dry and season both sides with kosher salt & black pepper. Set aside.

Add panko breadcrumbs, grated parmesan, italian seasoning, garlic powder, kosher salt & black pepper to one of the shallow bowls, and stir to combine. In another shallow bowl, add the flour and more kosher salt & black pepper, and stir to combine. In the last shallow bowl, add the egg, water and a bit of kosher salt. Whisk until combined.

Dredge both sides of the chicken in the flour mixture first, then in the egg, letting excess drip off, and finally in the panko breadcrumbs. Press down on the top of the chicken to help the breadcrumbs stick. Set aside and repeat with the other piece of chicken.

Add avocado oil to a large pan and bring up to medium-high heat. You can test to see if the oil is ready by dropping in a few breadcrumbs -- if they sizzle and start to brown in 30 seconds, it's ready. Add in chicken cutlet (you will likely have to cook them one at a time) and then reduce heat down to medium. Cook for 3 minutes, or until golden, then flip and continue cooking for 2 more minutes, or until golden and internal temperature reaches 165F. Transfer chicken cutlets to a wire rack and sprinkle with flaky sea salt (optional).

In a small bowl, mix together all of the caesar dressing ingredients. Then, pour it over the romaine and toss to combine.

Assemble with the chicken cutlet on bottom and half of the caesar salad on top. Garnish with more grated parmesan and black pepper. Alternatively, you can transform it into a more traditional caesar salad by having the lettuce on bottom, and strips of the chicken cutlet on top. Enjoy!