Crispy Chicken Caesar Cutlets with Homemade Dressing

Step 1Preheat the oven to 425F on convection mode (or 450F regular bake).

Step 2Make the Caesar dressing: In a small bowl, whisk together the egg yolk, lemon juice, and Dijon mustard. Gradually add the avocado oil, whisking continuously until the mixture emulsifies and thickens. Stir in the anchovies, garlic, and grated Parmesan. Season to taste and refrigerate until needed.

Step 3Prepare a baking sheet with a wire rack lightly greased with oil.

Step 4Place each chicken breast between two pieces of plastic wrap and pound to a 1/4-inch thickness. Season both sides with salt and pepper.

Step 5Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Italian breadcrumbs, and Parmesan. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture, pressing to adhere. Place on the wire rack.

Step 6Lightly spray or drizzle the chicken with oil. Bake for 12-15 minutes, until the internal temperature reaches 165F. For extra crispiness, broil for 1-2 minutes at the end.

Step 7In a large bowl, toss the romaine and shaved Parmesan with half of the Caesar dressing. Add more dressing as desired. Serve the salad over the chicken cutlets, garnished with additional Parmesan and a squeeze of lemon.