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Ingredients
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Crispy Fried Chicken Cutlets
Classic Caesar Salad
Method
Crispy Fried Chicken Cutlets
Prepare the chicken
Slice each chicken breast horizontally to make 2 thinner cutlets or butterfly and pound to an even 1/4-inch thickness between plastic wrap. Pat dry with paper towels.
Season
Season both sides of each cutlet with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Set aside.
Set up breading stations
Place the flour in a shallow dish. In a second bowl, whisk together 2 eggs and 1/4 cup buttermilk until smooth. In a third shallow bowl combine 1 cup Panko breadcrumbs with 1/4 cup grated Parmesan.
Bread the cutlets
Dredge each seasoned cutlet first in flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press into the breadcrumb-Parmesan mixture to coat evenly. Place breaded cutlets on a tray and let rest 5–10 minutes for coating to adhere.
Heat oil and fry
Pour 1 cup vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until it reaches 350°F/175°C or a bit less when a breadcrumb sizzles on contact. Carefully add cutlets in a single layer (do not overcrowd). Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 165°F/74°C. Adjust heat to maintain 325–350°F as needed.
Drain and finish
Transfer cooked cutlets to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a 200°F/95°C oven if making multiple batches. Serve with lemon wedges if desired.
Classic Caesar Salad
Prepare the romaine
Core and chop or tear the romaine into bite-size pieces. Thoroughly dry the lettuce (spin in a salad spinner or pat dry) to help the dressing cling.
Make the dressing
In a bowl, mash 2 optional anchovy fillets with 1 minced garlic clove and 1/2 tsp Dijon until a paste forms. Whisk in 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, and 2 tbsp olive oil until smooth. Taste and adjust salt and pepper; add a pinch of freshly ground black pepper and more lemon if needed.
Assemble the salad
Place the dried romaine in a large bowl. Add 1 cup croutons and 1/2 cup grated Parmesan. Drizzle dressing over the lettuce (start with about half the dressing and add more to taste) and toss gently until evenly coated.
Plate and serve
Divide salad between plates or serve family-style. Finish with an extra sprinkle of Parmesan and a grind of black pepper. Serve immediately alongside the crispy chicken cutlets.