Chicken Parmesan Salad Recipe

Prepare chicken

Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin, placing the breast between plastic wrap. Trim any thin edges. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk together the 2 eggs and 2 tablespoons milk until combined. In a third shallow bowl combine 1 cup panko, 1/2 cup finely grated Parmesan, 1/2 tsp garlic powder, and 1/2 tsp dried oregano; stir to mix evenly.

Bread the chicken

Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko-Parmesan mixture to coat both sides, pressing crumbs onto the surface to adhere well. Place coated breasts on a plate and let rest 5 minutes to set the crust.

Pan-fry the chicken

Heat a large skillet over medium heat and add 3 tablespoons olive oil and 1 tablespoon butter (optional). When oil is shimmering, add the breaded chicken. Cook undisturbed 4-5 minutes until the crust is golden brown. Flip and cook an additional 4-5 minutes, reducing heat to medium-low if browning too quickly. Internal temperature should reach 165°F (74°C). If chicken is thick and browning too fast, finish in a 375°F (190°C) oven for 6-8 minutes. Transfer cooked breasts to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Toss the chopped romaine in a large bowl with the 1/2 cup Caesar dressing until evenly coated (start with 1/3 cup and add more to taste).

Divide the dressed romaine among 2 plates or one large serving platter.

Top the dressed lettuce with diced tomatoes (1 cup) and the diced fresh mozzarella (1 cup) evenly.

Arrange the sliced Parmesan-panko chicken over the top of the salad.

Sprinkle 1/2 cup grated Parmesan over the entire salad and scatter the torn or chiffonade basil leaves on top.

Add freshly ground black pepper to taste and, if desired, an extra drizzle of olive oil or a squeeze of lemon. Serve immediately so the crust remains crisp.