Crispy Parmesan Crusted Chicken Cutlet with a Kale Caesar Salad

Crispy Parmesan Chicken Cutlet with a Kale Caesar Salad

For the caesar dressing

• 2 cloves garlic minced

• 1/2 tsp salt

• 1/2 cup mayonnaise

• 2 tsp. fish sauce 

• 1 tablespoon fresh lemon juice

• 2 Tbs water

• 1 teaspoon Dijon mustard

• salt and pepper

• 1 tsp worcestershire sauce

• 2 Tb.s grated Parmesan cheese

• Freshly cracked black pepper

• Serve with kale or you favorite salad greens

Place garlic on a cutting board and sprinkle with salt. Using the back of your knife mash the garlic and salt creating a garlic paste. Add the garlic paste into a large bowl. Add in mayonnaise, fish sauce, garlic, lemon juice, water, mustard, salt, pepper, and worchestershire sauce and whisk until smooth. Fold in the cheese and taste for salt and pepper. (Caesar is normally a little salty and pungent). When ready to eat, toss kale or favorite salad green with a couple tablespoons of dressing.

For the crispy chicken cutlets:

• 1 lb boneless skinless chicken breast

• 3/4 cup flour

• 2 eggs

• 1 cup breadcrumbs

• 1/2 cup grated Parmesan cheese

• salt and pepper

• Lemon wedges

Slice chicken breasts in half horizontally then pound using a rolling pin or meat mallet until about 1/2” thick.

Place the flour into a shallow bowl, as well as the eggs into a shallow bowl and then combine the Parmesan cheese, breadcrumbs, and large pinch of salt and pepper in another bowl.

Toss 1 piece of chicken in the flour then into the eggs, and finally dredge it in the Parmesan cheese and breadcrumb mixture. Repeat with remaining chicken.

In a large skillet or saute pan add a thin layer of olive oil and warm over medium high heat. Add the chicken in batches, cooking 4-6minutes, flipping halfway through (the chicken will cook faster or slower depending on how thick the cutlet is). Repeat with remaining chicken.

Serve chicken immediately with a drizzle of lemon juice and a big serving of caesar salad.

Serves 2 to 4